French Macarons… They are a baking hurdle that I have not yet accomplished. I have tried them 3 times, and failed miserably each time. I will master them someday, but until then I will stick to Whoopie Pies.
I think of whoopie pies as the poor man’s french macaron. They taste nothing alike, but they have a similar look. The french macaron is sophisticated and classy, while the whoopie pie is sloppy and fun. Both delicious, both adorable.
Dark Chocolate and Peppermint Whoopie Pies adapted from Joy of Baking
- 1 3/4 cups all purpose flour
- 3/4 cups dark chocolate cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1/2 cup strong coffee
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
- In a small measuring cup mix the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
- Drop heaping tablespoons (preferably using a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart. Smooth the tops of the cookies with moistened fingers.
- Bake for 9 -10 minutes or until the tops of the cookies spring back when pressed.
- Remove from oven and transfer to a wire rack to cool completely.
- Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes.
- Then, with the mixer on low speed, beat in the vanilla and peppermint extracts and slowly drizzle in the corn syrup. Continue to beat until the filling looks soft and fluffy.
- To Assemble:Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Sprinkle crushed peppermints around the filling.
- The assembled cookies can be stored, covered, in the refrigerator for several days. Serve cold or at room temperature.