300 grams of cake mix.
75 grams of castor sugar.
10 ml (2 teaspoons) baking powder.
A pinch of salt. 125g chilled butter, cut into small cubes.
3 large egg yolks.
15 30 ml (1 2 tablespoons) ice water.
180g Nescael caramel snacks.
5 ml (1 teaspoon) sea salt tablets.
3 egg whites. 160 g castor sugar.
160 g dried coconut.
For this case, sift all the dried ingredients together and place them in a food processor. Add the butter and stir until the mixture resembles breadcrumbs. Add the egg yolks and a little ice water and stir until it starts to gather into balls. If the dough is too dry, you can add some more ice water.
Place the dough on a piece of plastic wrap, put it together by hand, cover with plastic wrap and let it rest in the refrigerator for at least 15 minutes.
Mix the sea salt flakes into the canned caramel for filling. Taste and add more salt if desired. Stay.
Preheat oven to 180°C and grease a 2 x 6 cup standard muffin tin. Roll out the resting dough to a thickness of 0,5 cm on a floured surface, cut out a disc with a diameter of 9 cm with a cookie cutter to fit the cup of the muffin tin, and press the dough into the cup (the dough should come out of the walls of the cup). Spoon a teaspoon of the salt-caramel mixture into each dough box.
For meringue, beat the egg whites with an electric mixer to the peak stage of stiffness (the bowl must be strictly cleaned and dried, otherwise the egg whites will not reach their maximum capacity). Add 160 grams of castor sugar, 1 tablespoon at a time, stirring well after each addition. Add the dried coconut and stir to combine.
Place a tablespoon of meringue mixture on top of the caramel and cover each cup with the meringue mixture as a "lid." Bake in the oven for about 20 minutes until the pastry and meringue are cooked. Cool in a muffin tin, remove and serve.