Whoopie Pies

Thanks to Dana for sending me the link to this Martha Stewart recipe. The picture alone convinced me to give it a shot. It was my first experience with a candy thermometer (terryifying, to say the least), but all in all, it wasn't as bad as I thought it would be.

Whoopie Pies

3 1/2 cups all-purpose flour

1 tsp salt

1 1/2 cups unsweetened cocoa powder (I used Hershey's Special Dark)

1 tbsp baking soda

1 tsp baking powder

1 cup unsalted butter, room temperature

2 cups sugar

2 eggs

2 cups buttermilk, room temperature

2 tsp pure vanilla extract

Seven Minute Frosting (recipe below).

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda and baking powder. Set aside. Line two baking sheets wtih parchment paper. In an electric mixer (use paddle), cream butter and sugar until light and fluffy. Add eggs, buttermilk and vanilla. Beat until well combines. Add dry ingredients slowly. Mix until combined.

Use a 1 ounce ice cream scoop to place 12 cookies on to each baking sheet. Bake for 12 minutes and cool on a rack.

Spread 2 tablespoons of frosting onto half of the cookies. Sandwich together with the remaining cookies. Store covered for up to three days.

Seven Minute Frosting

1 3/4 cups sugar

2 tbsp light corn syrup

6 large egg white, room temperature

1 tsp pure vanilla extract

Cook 1 1/2 cups sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 4 minutes. Raise heat to medium-high; cook, stirring, washing down sides of pan with a pastry bursh dipped in water to prevent crystals from forming. Bring to a boil. Cook, without stirring until mixture reaches 230 degrees on a candy thermometer, 4, to 8 minutes, depending on humidity. Remove from heat.

Meanwhile, beat egg whites on medium speed in the bowl of an electirc mixer (using whisk) until soft peaks form, about 2 to 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Reduce speed to medium-low, and carefully pour hot syrup down side of bowl.

Beat on medium until frosting is thick, shiny and completely cooled, about 7 minutes. Mix in vanilla and use immediately.