Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chestnut Whoopie Pies
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- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: about 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 382
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 269 mg
These delightfully cakey sandwich cookies are inspired by the Parisian pastry Mont Blanc, which is chestnut cream piped into thin noodle shapes over cream and meringue. While the Mont Blanc tends to be a very formal dessert, these more casual cookies are just as delicious and much simpler to prepare.
- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: about 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 382
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 269 mg
Ingredients
For the Cookies:
For the Fillings:
Directions
- Make the cookies: Whisk the flour, baking soda, baking powder and salt in a medium bowl. In a large bowl, beat the butter, granulated sugar and vanilla with a mixer on medium-high speed, 3 minutes. Beat in the egg. Beat in the flour mixture on low speed, alternating with the buttermilk.
- Line 3 baking sheets with parchment paper; coat with cooking spray. Scoop mounds of batter (2 tablespoons each) 2 inches apart onto the pans. Shape into rounds with damp fingers. Chill 30 minutes.
- Preheat the oven to 400 degrees F. Bake the cookies in batches until pale golden, 10 to 12 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.
- Make the fillings: Puree the chestnuts, chestnut cream, 1 1/2 cups confectioners’ sugar, the vanilla and salt in a food processor. Transfer to a piping bag. Beat the heavy cream, 2 tablespoons confectioners’ sugar and the cornstarch with a mixer until stiff peaks form; fold in the meringues.
- Dollop the meringue filling on the underside of half the cookies. Pipe a wall of chestnut filling around the meringue filling. Sandwich with the remaining cookies.
