Whoopie Pie
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Cocoa batter is piped low and well apart on the tray and bakes into flat rounds.
Read more
Once cool, they are paired by size, marshmallow cream goes onto the flat side of one, and the other closes it: an American sandwich treat.
Ingredients
Instructions
- 1
Soften 120 g butter, then beat it with 160 g sugar for 2 to 3 minutes until creamy and lighter.
Add 1 egg and mix until the batter looks even, stopping before it separates or turns greasy.
- 2
Sift 220 g all-purpose flour with 40 g cocoa powder, then add it to the butter mixture.
Fold just until no dry streaks remain; overmixing makes the cake cookies tough instead of soft and cakey.
- 3
Pipe the batter into round mounds on the tray, leaving generous space between each one because they spread.
Keep the mounds fairly low and similar in size so the finished pairs match cleanly after baking.
- 4
Bake in an oven preheated to 180°C for 10 to 12 minutes.
Remove the rounds when the edges are set and the tops return slowly after a light touch. If the centers still look wet, check them again after a little more time.
- 5
Let the cookies rest briefly on the tray, then cool them completely before filling.
Warm cookies melt marshmallow creme, so pair pieces of similar size first and turn half of them flat side up.
- 6
Pipe 150 g marshmallow creme onto the flat side of half the cookies, leaving a small border so it does not squeeze out.
Cover with the matching cookies and press gently until the filling reaches the edge.
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