Why do we adore whoopie pies? One. They provide a reason to consume TWO cookies rather than one. It’s one cookie that you can eat all at once, but it’s actually two cookies, so… TWO. The frosting in the middle gives the impression that you’re eating cookie cake. Three. Some whoopie pies are pillowy and gently baked. Some are sticky and chewy. Four. We don’t know what to say except that they are incredible!
Whoopie pies are a unique dish that elevates above that of a cookie. It’s a cookie sammie with two cookies, and we’re here for it. Let’s make some red velvet whoopie pies, shall we?
Blend the coconut sugar with butter or ghee until smooth. In a mixing dish, whisk together the eggs, vanilla extract, and food coloring.
Mix the almond flour, cocoa powder, baking powder, baking soda, and sea salt together in a separate basin. Combine the dry and wet ingredients until well combined.
Scoop the cookie dough into uniformly sized balls on a baking sheet coated with a Silpat or parchment paper with a big cookie scoop (about 1 + 1/2 tablespoons of cookie dough). 12 cookies should result.
Cool on a wire rack after baking for ten minutes. Make the marshmallow cream filling while the cookies cool.
In a small saucepan, combine the honey and 2 tbsp water.
Combine the remaining water and gelatin in a dish or the bowl of a standing mixer.
Preheat the pot to medium. Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes. After 5 minutes, take the pot from the heat.
Beat the gelatin with a hand or stand mixer while gently pouring in the honey and water mixture.
Whip for about 1 minute and 30 seconds, or until the cream in the bowl is shiny. If you overmix it, it will become marshmallow-like and difficult to spread.
Spread a layer of marshmallow cream on the bottoms of 6 cookies while it is still warm. Serve with the remaining cookies on top.
Source: the toasted pine nut
