BAKING: Wonderful WHOOPIE pies!

After going to Southbank in London the other weekend and paying £3.25 for a average tasting, hard, marshmallow-less Whoopie pie; I wanted to give them a whirl and see a) how easy they are to make and b) if I could do it better myself. 

A quick google search led me to Simon Rimmer’s BBC Good Food recipe and I chose it because it was pretty straight forward and had simple ingreients. INGREDIENTS & METHOD AT THE BOTTOM

I got to work and made sure I took my time doing everything right (I feel like whoopie pies are a little like Macaroons in the sense they are extremely sensitive so I wanted to avoid any mishaps)

Step by step
The batter turned out ganache-like; thick, shiny and very chocolatey. I used a measuring (table) spoon to measure out the whoopies on the baking tray – this would have been SO much easier if I had used an ice-cream scoop so I could get them all the same size (so they match up) annoyingly I have found printable size guides for Macaroons (that go under baking the parchment) but not for Whoopie pies 😦 it was hard as I had literally no idea how big the halves needed to be.
Whoopie

Unfortunately there were a few important factors that were left out of Simon’s recipe which made the whole experiance a little tricky! These being…

1) An indication on how well baked the whoopie pies should be after the first half of cooking is complete before you add the ‘mellows and re-bake. I think mine were a little underdone
2) How long should whoopie pies be left after the first bake (before you put back in with mellows) I wan’t sure if they needed to be completely cooled or not – mine also ripped a fair bit as I took them off the tray
3) What the overall consistency of the whoopie pie should be when finished cooking. I think mine were ever so slightly under-baked. Although, this did make them deliciously chewy, a bit like brownies and they went down a TREAT
4) I think the timings are totally wrong, I know all ovens are different but they were literally raw after I had baked for 6-8 mins

They also came out a little cracked, which has confused me, so I need to investigate as to why this happened.

the end
I made some friends very happy with these; they were relatively easy to make and so incredibly tasty. A definite must try!
I will be making these again for sure and perfecting before (the sizing being the real hurdle for me) I move on to the many amazing different types of WHOOPIE pies you can bake.

INGREDIENTS & METHOD BELOW (link also to webiste above):

Ingredients

  • 125g/4½oz butter

  • 150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional)

  • 225g/8oz sugar

  • 3 free-range eggs

  • 1 tsp vanilla extract

  • 250g/8¾oz flour

  • 30g/1¼oz cocoa powder

  • ½ tsp baking powder

  • 18 marshmallows

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
  2. Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
  3. Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.
  4. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.
  5. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.
  6. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.
  7. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.
  8. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool.