125g butter, at room temperature
- 160g (1 cup, lightly packed) brown sugar
- 1 tsp vanilla extract
- 1 egg
- 50g (1/2 cup) cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 300g (2 cups) plain flour
- 330ml (1 1/3 cups) buttermilk
- 3 egg whites
- 270g (1 1/4 cups) caster sugar
- 2 tbs glucose syrup
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 190°C.
- Line 2 baking trays with non-stick baking paper
- Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy
- Beat in the egg
- Stir in the cocoa and bicarbonate of soda to combine
- Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth
- The mixture should be a little stiff
- Use a 3cm-diameter ice-cream scoop* to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges
- Bake, swapping the trays halfway through cooking, for 10 minutes** or until firm.
- Cool slightly then place on a wire rack to cool completely.
- Repeat, in 2 more batches, with remaining mixture
- To make the filling
- Whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted
- Transfer the marshmallow mixture to a clean bowl
- Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape
- Place whoopies, base-side up, on a clean work surface
- Spoon the filling into a piping bag fitted with a 1cm fluted nozzle
- Pipe filling onto half the whoopies, leaving a 2mm edge
- Place the remaining whoopies on top and press lightly to sandwich together
- Place the whoopies in the fridge until you’re ready to serve them
* I piped the whoopie mixture onto the trays.
** I baked for 6 minutes because I think mine were a little smaller
Recipe from Taste.com.au
