Chocolate Marshmallow Whoopie Pies
Ingredients
- 83.3 gUnsalted butter (softened)
- 133.3 gBrown sugar
- 0.7 pcEgg (room temperature)
- 0.7 tspVanilla extract
- 166.7 gWheat flour (sifted)
- 40 gUnsweetened cocoa powder (sifted)
- 0.7 tspBaking powder
- 0.7 tspBaking soda
- 0.7 pinchGray sea salt
- 83.3 mlWhole milk
- 100 gMarshmallow (cut into pieces)
- 66.7 gIcing sugar (sifted)
Method
Two cocoa biscuit discs, soft like a cake and dense like a cookie. The center is a smooth marshmallow cream that contrasts with the dark chocolate bitterness.
- 1
Work the softened butter with the brown sugar until it reaches a smooth ointment texture. The mixture should lighten slightly.
- 2
Add the egg and vanilla extract. Whisk vigorously to emulsify the mixture.
- 3
In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt. This is crucial to avoid cocoa lumps.
- 4
Add the dry ingredients alternating with the milk. Start and end with the dry ingredients. The batter should be thick and sticky.
- 5
Form dough domes on a tray. Bake at 180°C. The biscuit is ready when firm on the edges and springs back under your finger in the center.
- 6
Gently melt marshmallows with a bit of butter. Fold in powdered sugar to stabilize. Spread on a cold biscuit and close like a sandwich.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding flour, or the biscuit will be tough.
- Let the biscuits cool completely before filling, otherwise the cream will melt.
How long does this dish keep?
Store in an airtight container at room temperature for 3 days or in the fridge if it's hot.
