These Brown Sugar Sponge Cookies with Chocolate Covered Caramels are lunchbox treasures!
2 large eggs, separated
1/2 teaspoon baking powder
pinch of salt
1/4 cup dark brown sugar
2 teaspoons vanilla extract
1/8 teaspoon grated lemon zest
1/3 cup all purpose flour
24 Rolos (or other chocolate covered caramels)
Preheat the oven to 375F/190C. Line baking sheets with parchment paper and spray with nonstick cooking spray.
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.
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.
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 5cm apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.