Brown Sugar Sponge Cookie with Chocolate Covered Caramels

Brown Sugar Sponge Cookie with Chocolate Covered Caramels

If you have about 45 minutes to spend in the kitchen, Brown Sugar Sponge Cookie with Chocolate Covered Caramels might be a super lacto ovo vegetarian recipe to try. This dessert has 50 calories, 1g of protein, and 2g of fat per serving. This recipe serves 24. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 15 people have tried and liked this recipe. This recipe from Foodista requires vanillan extract, rolos, brown sugar, and eggs. With a spoonacular score of 11%, this dish is rather bad. Similar recipes include Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels.

Ingredients

You need the ingredients below to cook it

  • all purpose flour

    all purpose flour

    all purpose flour

    41.667 grams

  • baking powder

    baking powder

    baking powder

    0.5 teaspoons

  • brown sugar

    brown sugar

    packed dark brown sugar

    55 grams

  • eggs

    eggs

    eggs, separated

    2 larges

  • lemon zest

    lemon zest

    grated lemon zest

    0.125 teaspoons

  • salt

    salt

    salt

    0.125 teaspoons

  • vanilla extract

    vanilla extract

    vanilla extract

    0.5 teaspoons

  • rolos

    rolos

    Rolos (or other chocolate covered caramels)

    24 Items

Instructions

Let's follow the instructions for cooking it

  1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.
  2. In the bowl of a stand mixer on medium speed, beat the egg whites until foamy. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
  3. In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.
  4. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
  5. Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.