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Chocolate & marshmallow whoopies

  • 0:45 Prep
  • 0:30 Cook
  • Makes 26

Ingredients

  • 125g butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 50g (1/2 cup) cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda
  • 300g (2 cups) plain flour
  • 330ml (1 1/3 cups) buttermilk

Marshmallow filling

  • 3 egg whites
  • 270g (1 1/4 cups) caster sugar
  • 2 tablespoons glucose syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method

  • 1
    Preheat 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.
  • 2
    Stir 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.
  • 3
    Use 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.
  • 4
    Bake, 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.
  • 5
    To 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.
  • 6
    Transfer 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.
  • 7
    Place 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.
  • 8
    Place 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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