As if chocolate chip cookies aren’t tempting enough, blogger Lindsay Mannering thinks they would make a good sandwich and I have to agree. Chocolate Chip Marshmallow Whoopie Pies boast a gooey, creamy filling, taking these soft, chocolatey cookies to the next level of indulgence.
The recipe calls for marshmallow cream, sold commercially as Marshmallow Creme or Fluff. It’s uncommon to find in the UK, so here are two homemade versions. The first, from Bon Appétit is more involved and you need a candy thermometer; the second is simpler and calls for corn syrup. With either version, use immediately or refrigerate in a covered container for up to two weeks.
1 cup sugar, divided
1/4 cup water
4 egg whites
Pinch of kosher salt
1 teaspoon vanilla extract
Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring, until the thermometer reads 240 degrees Fahrenheit. Occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
Meanwhile, place egg whites, salt and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue to whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
If all that sounds a bit daunting, try this easier recipe, which calls for corn syrup:
3 egg whites, room temperature
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp pure vanilla extract
In a large bowl of an electric mixer, add egg whites, corn syrup and salt.
Using your electric mixer, on high speed, whip for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanillla extract just until well blended.