Posted on December 25 2014
Merry Christmas Dearest Pretty Birds,
I hope that you are having an amazing Christmas with your loved ones.
We wanted to share this recipe with you yesterday so that you could leave a little snack for Santa, but with last minute holiday preparations taking up our entire day, we weren’t able to get it to you on time. Better late than never though, and there’s still the rest of today and the holiday season to indulge in this decadent treat. Happy baking and lots of merry energy to you and your family! Xo, Team ATPB
Santa’s Cocoa Whoopie Pies with Orange-flavored Cream
Makes 36 cookies, 18 Whoopie Pies
250 g flour (we used wholegrain spelt flour)
80 g cocoa powder
8 g baking powder
1 pinch of salt
180 g butter
150 g sugar
1 medium egg
60 g cream
1 teaspoon lemon juice
60 ml milk
1 teaspoon vanilla extract
For the marshmallow cream
180 g caster sugar
80 g confectioner’s sugar
2 egg whites
60 ml water
1 pinch of salt
1 teaspoon of orange flavoring
To make the whoopies, begin by adding a tablespoon of lemon juice to the fresh cream. Add the vanilla extract to the cream and mix well. Whisk the butter at room temperature together with the sugar until you get a light and airy mixture.
All while whisking, add the egg at room temperature, the salt and the cream, lemon and vanilla mixture. In another bowl add the sifted flour and cocoa powder, add baking powder and whisk well. Add this to the butter, sugar and egg mixture, alternating with the milk at room temperature. You should get quite a thick dough. Put the dough in a pastry bag with a 2 cm opening. Make little mounds of dough about 4 cm wide on a baking tray lined with parchment paper, about 16 mounds or every tray. Put in the oven, preheated at 180C, or about 13-14 minutes, then take the whoopies out of the oven and let cool.
While the whoopies are cooling, make the marshmallow cream: in a pan, dissolve the sugar with water; when the syrup starts to boil, let it cook on medium heat for at least 5 minutes. In the meantime, in a deep bowl whisk the egg whites with a pinch of salt; when they form stiff peaks, wait another 5 minutes and slowly add the sugar syrup, all while whisking. Continue until the mixture is lukewarm. At this point add the orange flavoring and the confectioner’s sugar.
The whoopie cream should be smooth and shiny. Put it in a pastry bag and squeeze on the flat part of one cookie, then cover up with another cookie. Do this until you run out of ingredients.
You can finish by decorating your whoopie pies as desired.