Homemade Berry Whoopie Pies
Sweet and Chewy Homemade Choco Pies with Dried Strawberries: Berry Whoopie Pies!
Experience the delightful chewiness of marshmallow sandwiched between two soft cookies with our homemade Berry Whoopie Pies, inspired by the original Whoopie Pie! This recipe adds dried strawberries for a burst of flavor and a satisfying texture. These sweet treats are perfect for sharing and spreading joy. Brought to you by ‘Sesangui Modun Recipe’ and ‘Man-Gae Recipe’.
Dough Ingredients- 100g unsalted butter, softened to room temperature
- 100g brown sugar
- 10g corn syrup
- 30g egg (about 1/2 medium egg), beaten
- 1 tsp vanilla extract
- 190g cake flour
- 1g baking soda
- 1g baking powder
- 10g strawberry powder (finely ground dried strawberries)
- 75g heavy cream
- A little food coloring (optional, pink or red)
Filling Ingredients- 100g marshmallows
- A small amount of freeze-dried strawberry pieces (for garnish)
- 100g marshmallows
- A small amount of freeze-dried strawberry pieces (for garnish)
Cooking Instructions
Step 1
In a mixing bowl, combine the softened unsalted butter (100g), brown sugar (100g), and corn syrup (10g). Using a hand mixer on low speed, cream the ingredients together until light and fluffy.
Step 2
In a separate small bowl, lightly beat the egg (30g) and stir in the vanilla extract (1 tsp). Gradually add this egg mixture to the butter mixture in two additions, mixing well after each addition until fully incorporated and emulsified. Be careful to avoid separation.
Step 3
Sift the cake flour (190g), baking soda (1g), baking powder (1g), and strawberry powder (10g) into the bowl with the butter mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix, as this can result in tough cookies.
Step 4
Add the heavy cream (75g) to the batter and mix until smooth. Transfer the batter to a piping bag fitted with a round tip. If the batter is too soft, chill it in the refrigerator for a short while.
Step 5
Line a baking sheet with parchment paper. Pipe mounds of batter onto the baking sheet, about 5-6 cm in diameter, leaving some space between each mound for spreading. Bake in a preheated oven at 175°C (350°F) for 13-15 minutes, or until the edges are lightly golden. Let the baked cookies cool completely on a wire rack.
Step 6
Place the marshmallows (100g) in a microwave-safe bowl and microwave for about 30 seconds, or until softened and melted. Be careful not to overheat. Transfer the melted marshmallow to a piping bag.
Step 7
Take one cooled cookie, pipe a generous amount of melted marshmallow onto the flat side, and sprinkle with freeze-dried strawberry pieces for garnish. Top with another cookie to create a sandwich. For a firmer filling, chill the assembled whoopie pies in the refrigerator for a bit before serving.
