Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.

In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.

Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.

Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.

Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a 'well.'

Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.

Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.

Before whisking the eggs; In a pot add corn syrup and only ⅔ cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees F.

Start whisking the eggs. Once eggs are frothed, add in the last ⅓ cup sugar.

Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.

Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together.

Transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.

Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate.

Torch the meringue to a brown surface.