Whoopie Pies are considered a New England phenomenon and a Pennsylvania Amish tradition. Whoopie Pies have also been known as a “gobs” in Western Pennsylvania. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized (about hamburger size). They are so huge that you’ll want to share one with a friend. Also, a big glass of milk is almost mandatory when eating a Whoopie Pie. Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.
For this Whoopie Pie, I used Italian Meringue because it is very stable for a hot climate like here in the Philippines
2 c. all-purpose flour
1 c. sugar
¾ c. milk
½ c. unsweetened cocoa
6 tbsp. butter or margarine
1 tsp. baking soda
1 tsp. vanilla extract
¼ tsp. salt
1 large egg
250g. Sugar, Refined
252g. /8pcs. Egg Whites, room temp
1tsp. Cream of Tartar
In a large bowl, cream together butter, sugar, and egg.
Sift cocoa, flour, baking soda, and salt together.
Stir the vanilla extract into the milk.
Add the dry ingredients to the creamed mixture, alternating with the milk mixture; beating until smooth.
Using an ice cream scooper, drop the cookie batter onto the baking sheets leaving 2 inches away from each other Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
Assemble and serve
Place the water and 250g. sugar in a saucepan over medium heat. Stir quickly to moisten all the sugar, but do not stir again during boiling because this encourages the formation of sugar crystals. Bring to a boil.
Meanwhile, place the egg whites in a clean, grease-free bowl, and with the balloon whip, beat on low until frothy. Add the cream of tartar and turn the speed to medium-high.
Raise the heat under the sugar mixture and bring it to a rapid boil. It must cook about 5 mins. to reach the desired temperature, between 248-250F/120C. Try to have the syrup ready at the same time as the meringue.
When the syrup is ready, turn off the mixer briefly and quickly pour about ½ cup syrup onto the meringue. Immediately turn the mixer to high speed and continue to pour the syrup in a steady stream. Whip the meringue until it cools, about 15 mins