Caramel Baby Cakes - Rachael Ray

• 14 cup sugar
• 12 cup nuts, toasted
• 2 large egg whites
• 34 cup heavy cream, chilled
• 1 12 tablespoons caramel sauce, store bought is fine

1. Preheat oven to 300F.
2. Using a food processor, finely grind the sugar set 3 tablespoon aside, leaving 1 tablespoon in the food processor.
3. Add the nuts and pulse until finely chopped.
4. Using a handheld mixer, beat the egg whites on medium speed until thick and foamy.
5. Gradually add the reserved 3 tablespoons sugar, beating until the meringue is thick and glossy.
6. 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.
7. 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.
8. bake until crisp about 30 minutes.
9. let cool completely.
10. In a medium bowl, combine the heavy cream and caramel sauce.
11. Using a handheld mixer, whip until stiff peaks form.
12. 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.
13. Repeat to make a second meringue stack.
14. Refrigerate for 15 minutes or up to 2 hours.

sugar, nuts, egg whites, heavy cream, caramel sauce

Taken from www.food.com/recipe/caramel-baby-cakes-rachael-ray-290669 (may not work)