Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, beat the egg whites with salt until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form.

In another bowl, whisk the egg yolks and vanilla extract until pale and fluffy. Gently fold the egg yolk mixture into the egg whites.

Sift the flour over the egg mixture and carefully fold it in until just combined. Be gentle to retain the airiness.

Transfer the batter to a piping bag fitted with a round tip. Pipe 3-inch long strips onto the prepared baking sheets, leaving space between each.

Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden and spring back when touched.

Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Once cooled, dust with powdered sugar before serving.