Ingredients
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125g butter, at room temperature
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160g (1 cup, lightly packed) brown sugar
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1 teaspoon vanilla extract
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1 egg
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50g (1/2 cup) cocoa powder, sifted
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1 teaspoon bicarbonate of soda
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300g (2 cups) plain flour
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330ml (1 1/3 cups) buttermilk
Marshmallow filling
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3 egg whites
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270g (1 1/4 cups) caster sugar
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2 tablespoons glucose syrup
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1 teaspoon vanilla extract
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Pinch of salt
Method
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1Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
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2Stir in the cocoa and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.
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3Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.
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4Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.
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5To make the filling, whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted.
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6Transfer the marshmallow mixture to a clean bowl. Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape.
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7Place whoopies, base-side up, on a clean work surface. Spoon the filling into a piping bag fitted with a 1cm fluted nozzle. Pipe filling onto half the whoopies, leaving a 2mm edge.
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8Place the remaining whoopies on top and press lightly to sandwich together. Place the whoopies in the fridge until you’re ready to serve them.
Source: taste.com.au
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