WHOOPIE PIE

METHOD - BISCUIT

In a bowl, combine the dry ingredients (flour, cacao powder, baking soda and salt). In a stand mixer, cream the butter and brown sugar. Add the whole eggs and continue mixing until incorporated. Once the whole eggs are incorporated, add the dry ingredients, alternating with the buttermilk and vanilla extract until fully incorporated. With an
ice cream scoop, place the batter on parchment or silpat lined baking sheet tray. Bake at 338°F (170°C) for 11 to 13 minutes.

METHOD - MARSHMALLOW CREAM

Bloom gelatin in a large quantity of cold water. Let sit for 3 minutes, then squeeze out excess water and set gelatin aside. In a stand mixer with the whisk attachment, start mixing the egg whites on low speed. Meanwhile, in a sauce pan over medium heat combine water, corn syrup, sugar and cook to 244°F (118°C). At this temperature, remove the sauce pan from the heat and add the hydrated gelatin. Slowly add the hot liquid while mixing the egg whites on medium speed. Add the vanilla and continue mixing on medium speed to medium peaks.

METHOD - MARSHMALLOW FILLING

In a stand mixer with a whisk attachment, add the marshmallow cream and at 86°F (30°) add the softened butter, vanilla and powdered sugar. Mix until a smooth.

ASSEMBLY

Place the marshmallow filling in a pastry bag and pipe on the flat side of one whoopie pie biscuit. Cover with another whoopie pie biscuit and sandwich together.

Note: This recipe should be used as soon as it is done, keeping the temperature between 64°F and 77°F (18°C and 25°C).

Makes 15 whoopie pies