Brown Sugar Sponge Cookie with Chocolate Covered Caramels

Add the baking powder, salt, and brown sugar to the foamy egg whites. Continue beating on medium speed until the mixture forms stiff peaks — it should hold its shape when you lift the whisk.

In a separate bowl, combine the egg yolks, vanilla extract, and lemon zest. Beat them with a fork until they are thoroughly mixed. Gently fold this yolk mixture into the stiff egg whites until just combined; you don't want to deflate the whites too much.

Sift the all-purpose flour over the egg mixture, then carefully fold it in until the batter looks smooth and light, with no streaks of dry flour remaining. Drop about 2 teaspoons of batter for each cookie onto the prepared baking sheets, leaving about 2 inches of space between them. Top each dollop with a Rolo in the center and press down lightly.