1. Preheat oven to 350°F.

2. Place yolks in the bowl of an electric mixer and beat at medium speed, gradually adding all but 2 tablespoons sugar. Beat until the mixture is pale, thick and forms a ribbon when spooned back on itself.

3. Measure the flours by spooning them into measuring cups and leveling them with a straight edge. Add them to the egg-sugar mixture, stirring with a wooden spoon.

4. In a separate bowl, beat the egg whites until foamy. Add the reserved sugar. Beat until egg whites are glossy and form stiff peaks. Stir one-fourth of egg whites into egg yolk mixture; then gently fold in the remaining egg whites.

5. Tear sheets of parchment paper to line your baking sheets. Draw pairs of heavy parallel lines on the paper to determine the length of ladyfingers desired. (The distance between the two lines will be the length of the ladyfingers.

6. Place parchment on baking sheet, drawn side down. Fit a pastry bag with a 1/2- to 3/4-inch plain tip; fill with batter. Pipe batter from line to line, leaving 1 inch between each ladyfinger. Bake 15 minutes, or until very lightly browned.

7. Immediately remove ladyfingers from paper and let cool on rack. Store in an airtight container or freeze.