Vanilla Whoopie Pies with Marshmallow Filling
- Level: Easy
- Yield: 12 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 438
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 84
- Dietary Fiber
- 1
- Sugar
- 62
- Protein
- 5
- Cholesterol
- 36
- Sodium
- 320
- Total: 2 hr (includes chilling time)
- Active: 40 min
Ingredients
Cookies:
Cooking spray
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1 1/3 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup well-shaken buttermilk
Marshmallow Filling:
1/2 teaspoon fine salt
4 large egg whites
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon pure vanilla extract
Directions
- For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
- Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
- Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
- To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.