Whoopee Pies

GEE CHARMAN, PHOTOGRAPHY BY ANASTASSIOS MENTIS

whoopee pies

Ingredients


Makes 12 servings

¾ cup sugar

2 eggs, beaten

1 cup skim milk

2 cups all-purpose flour

1¹/³ cups unsweetened cocoa powder, sifted

1½ teaspoons baking powder

½ teaspoon cream of tartar

Pinch fine sea salt

2 cups miniature marshmallows

Bananas replace the butter in the batter of this crowd-pleasing cookie sandwich.

Directions

1. Heat the oven to 325°F and line two baking sheets with parchment paper.

2. Beat together the sugar and bananas in a bowl until well blended. Mix in the eggs and milk. In a separate bowl, mix together the flour, cocoa powder, baking powder, cream of tartar, and salt. Add the wet ingredients to the dry ingredients and mix well to form a thick batter.

3. Spoon the batter into a pastry bag fitted with a 5 ⁄ 8-inch plain tip, then pipe 48 circles on the prepared cookie sheets. (Alternatively, you can do this by spooning the mixture on with two teaspoons.)

4. Bake 8 to 10 minutes until a toothpick inserted in the middle comes out clean.

5. Leave the whoopee pies to cool on the baking sheets 5 minutes, then lift off the paper and transfer to a wire rack.

6. Meanwhile, put the marshmallows in a nonstick saucepan over low heat and warm until they melt.

7. Put 1 teaspoon melted marshmallow in the middle of each pie, then top with another and press down lightly. Serve warm or leave to cool.

Per Serving:

Calories:

115

Carbohydrates:

40 g

Fat:

1 g

Protein:

5 g

Fiber:

4 g

Active Time:

25 minutes

Total Time:

35 minutes