Caramel Baby Cakes David McCann   From Every Day with Rachael Ray February 2008 2 SERVINGS Prep Time: 30 min (plus chilling) Bake Time: 30 min 1/4 cup sugar 1/2 cup nuts, such as blanched almonds or skinned hazelnuts, toasted 2 large egg whites 3/4 cup heavy cream, chilled 1 1/2 tablespoons store-bought caramel sauce 1. Preheat the oven to 300°. Using a food processor, finely grind the sugar; set 3 tablespoons aside, leaving 1 tablespoon in the food processor. Add the nuts and pulse until finely chopped. 2. 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. 3. Line a baking sheet with parchment paper. Fold half of the nut mixture into the meringue and transfer to a 1/2-gallon plastic bag. Cut a 1/4-inch hole in a corner of the bag and pipe four 3-inch rounds onto the lined baking sheet, filling the center in a circular motion. Bake until crisp, about 30 minutes. Let cool completely. 4. In a medium bowl, combine the heavy cream and caramel sauce. Using a handheld mixer, whip until stiff peaks form. 5. 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.

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