I am experimenting with pop rocks and baking cookies (i had in mind a a popping ginger snap) but running into (with hindsight obvious) difficulties with the pop rocks exploding prematurely due to cooking temperatures. Even pressing the pop rocks onto the top of cookies after they are removed from the oven leads to instant explosions leaving behind nothing more than a soft caramel. I am wondering whether there are any gels/gum mixtures I might use to insulate the pop rocks inside of the cookie to keep their temperature down - or perhaps a dried meringue (extrapolating a baked Alaska if you like but on a small scale). Any suggestions would be much appreciated.
