Sunday, February 14, 2016

Wickedly Light Maine Whoopie Pie

Happy Valentine's Day!!  I hope you're all getting to enjoy this holiday with the ones that you love.  My husband and I actually started dating on Valentine's Day and as such it holds an extra special meaning to us.  We've officially been together for 9 years - which is so strange to think about!  I wanted to celebrate this day with some of our favorite treats and still manage to stay on track.  I've been developing this recipe for the classic Maine Whoopie Pies over the last week.  It's a perfect treat for those who feel like they can't eat desserts on the new Smart Points plan.
Whoopie Pies are the official Maine State Treat and Maine is one of a few states that lay claim to inventing the whoopie pie. All that you really need to know is that if you haven't heard of them or had one, you're missing out!  Whoopie pies are a delicious dessert made from two cake-like cookies with a creamy filling in the middle.  These whoopie pies are very traditional in their chocolate cake cookie and creamy vanilla filling.  Instead of a heavy fat-laden frosting, these whoopie pies have a homemade vanilla marshmallow filling that is like eating deliciously soft marshmallow clouds.  You will want to refrigerate them after preparing them.  
Please leave a comment and let me know how they turn out!

Wickedly Light Maine Whoopie Pie
Servings: 15 ★ Size: 1 Whoopie Pie ★ 
Smart Points 5 ★ Points Plus 4 ★ Calories: 130 ★ Total Fat: 1 g ★ Saturated Fat: 0 g ★ Protein: 5 g ★ Carbohydrates: 29 g ★ Fiber: 3 g ★ Sugars: 13 g ★ Sodium: 150 mg ★ Cholesterol:  25 mg


Chocolate Cake Cookies:
· 2 medium bananas
· 1/2 cup (125 ml) applesauce, no sugar added
· 1/2 cup (100 g) brown sugar
· 1 egg
· 2 cups (250 g) whole wheat flour
· 1 1/2 teaspoon baking soda
· 1/2 cup (60 g) cocoa powder 
· 1/4 teaspoon salt
· 1 cup (250 ml) almond milk or skim milk

Marshmallow Filling:
· 1 envelope (8 g) powdered gelatin, unflavored (or 4-5 sheets) 
· 1/4 cup (75 ml) cold water
· 1/2 cup (100 g) white granulated sugar
· 5 egg whites
· 2 teaspoons cream of tartar 
· 1 vanilla bean pod, scraped - or - 1 teaspoon vanilla extract

1.  Preheat the oven to 350. In a large bowl mix together the bananas, applesauce, brown sugar, and egg.  You will want to use an electric mixer and beat the mixture until nearly smooth.

2. In a separate bowl mix together the whole wheat flour, baking soda, cocoa powder, and salt.

3. Slowly add the dry ingredients to the liquid mixture.  Alternate between the dry ingredients and milk.  Try to end on milk to make a smoother batter. 

4. Spoon 1/8 cup (2 tablespoons) of the mixture on a lined baking sheet that has been sprayed with non-stick spray.   Make sure to leave enough space between each cake cookie.  You should have 30 cake cookies total.  I had to bake them in batches to get them all to fit. Bake for 8-10 minutes or until they undersides are done and the tops spring back.

5.   In a small bowl, sprinkle the gelatin into the  1/4 cup of cold water to dissolve, While the cake cookies are baking and gelatin dissolving, prepare a double boiler.  You can also use a pan of boiling water and put a heat-proof bowl on top.  Bring the water to a boil.  Make sure the water is not touching the bowl. Add the 5 egg whites and 1/2 cup sugar to the bowl.  Stir it constantly until the sugar has melted and the egg whites have reached 140°F (60°C) using a candy thermometer.  If you do not have a candy thermometer the egg whites should be very warm to the touch.  Heating up the mixture will ensure that the egg whites are safe to eat.  This will take approximately 10 minutes.
6. In a small sauce pan heat up the gelatin and water.  Whisk for approximately two minutes until the gelatin has completely dissolved.

7.Using a stand or electric mixer beat the egg whites on high for 10-15 minutes adding in the two teaspoons of cream of tartar slowly.  The egg whites should triple in volume and become very fluffy and shiny. Slowly pour in the gelatin and continue to beat the mixture. Add in the vanilla bean or extract. Continue to beat them into very stiff peaks.  Use 1/4 cup marshmallow filling in the center of each whoopie pie.

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