Step 1

Whisk together eggs, sugar, and salt in a mixing bowl, heat over a pan of boiling water, being sure the bowl doesn’t touch the hot water and heat to 160 F

Step 2

Mix on high speed for 5 to 10 minutes, until 4 times the original volume and when the beaters are raised, the eggs should be thick enough to briefly mound up like soft serve as they drop

Step 3

Sift the flour and corn starch over the egg mixute and gently fold in until uniformly combined

Step 4

Fill a piping bag with a 1/2 inch round tip (or ziplock bag with 1/2 inch snipped off of one corner) and pipe into circles about 1 1/2 inches in diameter and 1 inch apart on a parchment lined baking pan

Step 5

Bake approximately 12 minutes until cakes are firm, being careful not to overbake, cool

Step 6

Top with jelly or jam, chill

Step 7

Melt bark coating according to package directions, stir, carefully dip the jellied tops of cookies into the chocolate, removing any excess chocolate without disturbing the jelly

Step 8

Chill before serving