Whoopie Pies

I read this article in the New York Times last week, and decided to try making the recipe in the article. I had a day off from work on Thursday, so I used that afternoon to make these whoopie pies with a swiss buttercream frosting. Whoopie pies are basically a cake-like cookie with a filling sandwiched in between. You can use any combination of cake and filling flavors that you want, but this time I just went with the basic chocolate cake with vanilla buttercream that was in the recipe.


The original recipe that was in the Times article said to make only 12 large cookies, so you would end up with 6 whoopie pies. I decided to make smaller pies so that I would end up with more so that they would be easier to share. I ended up with 22 cookies, or 11 finished pies, and I just adjusted the baking time.


The cream center is a Swiss buttercream, so you mix egg whites and sugar over heat, then whip the egg whites in your mixer. This was my first time making a Swiss buttercream, and I like how it was very light and not too sweet like regular frostings. I never did get it up to the 180º the recipe said, only about 160º, but that may have just been my thermometer.


So apparently whoopie pies are the new hot thing around the country, after cupcakes, according to the article. I'm not sure if I'd agree with that, but these came out pretty good. I think I'd like another flavor combination better though. Like maybe the pumpkin whoopie pies from the Baked cookbook, which I've had at the bakery and are amazing. Next time...

Whoopie Pies
Adapted from Zingerman?s Bakehouse, Ann Arbor, Mich. from New York Times.

Cake:
1/2 cup (1 stick) butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 tsp baking soda
1 tsp sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk

Buttercream:
3 large egg whites
3/4 cup sugar
1 cup (2 sticks) butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt

1. Preheat the oven to 350ºF. Cream the butter and sugar, then add the egg and vanilla and continue to beat until light and fluffy. In another bowl, mix the baking soda, salt, flour, and cocoa. Alternately add about 1/3 of the dry ingredients and buttermilk at a time to the wet ingredients and mix well.

2. If you want to make large whoopie pies, scoop about 1/4 cup of batter and place on a parchment-lined baking sheet, about 6 inches apart. For smaller cookies, use heaping tablespoons of batter, and place about 3 inches apart on sheet. Bake until the cakes are puffy and tops spring back when touched, about 12-14 minutes for large cakes and 8-10 minutes for smaller cakes. Cool on wire racks.

3. To make the filling, boil about an inch or two of water in the bottom of a double boiler or a medium saucepan that you can place a glass or metal bowl over. In the top of the double boiler or a the glass or metal bowl, whisk together the egg whites and sugar. Place over simmering water and continue to mix until the sugar is dissolved and the mixture reaches a temperature of 180ºF (Mine only made it to about 160ºF).

4. In a mixer, whisk together the heated egg whites and sugar on high speed until they double in size and become thick. Keep mixing until the mixture is cool. Lower the speed to medium and add the butter, 1/2 tablespoon at a time. Add the vanilla and salt. Continue to mix until very smooth. Increase the speed to high and beat for 1 more minute. Use right away, or you can keep it in an airtight container in the fridge for up to 3 days. If you do keep it in the fridge, whisk it again before using.

5. When the cookies are completely cooled, sandwich two cookies together with buttercream. You can store the cookies at room temperature in an airtight container for up to 3 days, or you can individually wrap the cookies in plastic wrap and freeze for up to 3 months.

Recipe makes about 6 large cookies, or about 12 smaller cookies.