This 'ible shows you how to modify a meringue cookie into a caramel filled, chocolate covered candies!
I used one of scoochmaroo delicious recipes for the chocolate coating
My meringue recipe came from "How to Cook Everything" and I will explain it in the next step.
Step 1: Make the Meringue
4 egg whites
1 cup sugar
2 tsp corn starch
1.5 tsp vanilla extract
-Heat oven to 300F
-Whip egg whites into very stiff peaks while slowly adding the other ingredients
-PUT PARCHMENT PAPER ON YOUR COOKIE SHEET
-Put the meringue into a pastry bag, or plastic bag with the corner cut, and put out small blips of meringue, about the size of a quarter.
I only had a star tip, but don't worry if you don't, we'll knock the peaks down in a minute. If you don't have a bag, just make small dollops!
Step 2: Bake and Bash
when the meringues come out, use a small spoon to bash the peaks down into a nice bowl for caramel
Step 3: Caramel, Oh!
-Combine 1 cup sugar with 1 cup water, and a pinch of salt in a saucepan
-heat on medium ish, swirling the pan, not stirring
-If you have a candy thermometer, get things bubbling at 245F-ish
-Be careful, sugar is great, but get it hot and it turns into a fickle beast that can burn you any minute!
I don't really rely on the thermometer, just when it starts to really thicken up, I know it's gooey and good to go!
dollop the caramel into the bowls we made in the meringues last step
Step 4: Chocolate!