Preheat oven to 400 F. Line two baking sheets with parchment paper (I used tin foil but still had sticking problems). 

If using a pastry bag, fit a large pastry bag with a plain 1/2 inch round tube. I used a gallon ziploc bag and just snipped the corner and it worked just fine.

Place the egg whites in the bowl of an electric mixer and whip until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy. Transfer to another bowl.

Add the yolks to the mixer bowl and stir in remaining sugar. Whip until thick and very pale in color and remove the bowl from the stand. 

Sift the flour and baking powder together in a separate bowl (sifting is important for these, because lumps can ruin the lightness).

GENTLY fold half the egg whites into the egg yolk mixture. Gently fold in the flour, and then fold in the remaining egg whites. 

Transfer the whole mixture to the pastry bag or ziploc and pipe out onto your prepared baking sheet. 

Bake for 8 minutes, until golden (be careful, they go from golden to overdone very quickly!).