Caramel Baby Cakes - Rachael Ray

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 cup sugar
• 1/2 cup nuts, toasted
• 2 large egg whites
• 3/4 cup heavy cream, chilled
• 1 1/2 tablespoons caramel sauce, store bought is fine

Recipe

• 1 preheat oven to 300°f.
• 2 using a food processor, finely grind the sugar set 3 tablespoon aside, leaving 1 tablespoon in the food processor. add the nuts and pulse until finely chopped.
• 3 using a handheld mixer, beat the egg whites on medium speed until thick and foamy. gradually add the reserved 3 tablespoons sugar, beating until the meringue is thick and glossy.
• 4 line a baking sheet with parchment paper, fold half of the nut mixture into the merinque and transfer to a 1/2 gallon plastic bag. cut a 1/4 inch hold in a corner of the bag and pipe for 3 inch rounds onto the lined baking sheet, filling the center in a cicular motion. bake until crisp about 30 minutes. let cool completely.
• 5 in a medium bowl, combine the heavy cream and caramel sauce. using a handheld mixer, whip until stiff peaks form.
• 6 place 1 meringue round on a plate, top with a large dollop of caramel whipped cream, sprinkle with some of the nut mixture, then top with another meringue, more cream and another sprinkle of the nut mixture. repeat to make a second meringue stack. refrigerate for 15 minutes or up to 2 hours.