Try this Whoopie Pies recipe
- Carbohydrate 133.604528467291 g
- Cholesterol 103.463968633704 mg
- Fat 61.7247697602186 g
- Fiber 1.8700139275961 g
- Protein 7.97293445005818 g
- Saturated Fat 32.212973984052 g
- Serving Size 1 1 Serving (303g)
- Sodium 873.276090938915 mg
- Sugar 131.734514539694 g
- Trans Fat 3.72289790466102 g
- Calories 1107 calories
Step-by-step
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
- In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
- Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
- To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Cocoa powder carries natural acidity that requires both baking soda and baking powder to achieve proper lift. Without enough alkaline agents reacting against the cocoa solids, the resulting cakes would remain dense and heavy instead of developing the characteristic soft, cake-like crumb required for sandwiching fillings. Historically associated with Pennsylvania Dutch bakeries, these treats balance structural integrity with a tender bite through careful fat selection and mixing techniques.
Structuring the Cake Base
Creaming shortening with granulated sugar introduces microscopic air pockets into the batter, which expand under the heat of a 350 degrees F oven when the leavening gases release. Alternating the addition of the sifted dry ingredients with cold milk prevents gluten overdevelopment, keeping the cakes tender while maintaining enough structure to support the weight of the filling without collapsing. Drop the batter onto greased cookie sheets and bake for 10 to 15 minutes, watching for the surfaces to spring back gently when pressed with a fingertip before transferring them to wire racks to cool completely.
Formulating the Emulsified Filling
Shortening whips into a stable, aerated emulsion when combined with confectioners' sugar because solid fats trap sugar crystals and air simultaneously without dissolving them. Raw egg whites can provide additional volume through albumin proteins stretching into a stable foam, though culinary adjustments allow whole eggs or alternative fats if raw proteins are omitted. Spread the filling generously onto the flat interior side of one cooled cake and press a matching half gently on top to distribute the center evenly across the edges.
