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| Page 55 - Pistachio whoopie pies |
"Marshmallow Fluff is the way forward...!"
I wasn't looking forward to making this recipe as my last two whoopie pie experiences haven't been great. HOWEVER - I bought Marshmallow fluff for this attempt and it made a huge difference. Previously I'd melted ordinary marshmallows bt it was too stodgy and just didn't work.
I think I didn't leave the icing to set before filling them as it oozed everywhere and to be honest wasn't that pretty - noted for the next batch :-)
How to make pistachio whoopie pies
Ingredients
1 large egg
150g caster sugar
125g plain yogurt
2ml milk
2 tsp vanilla essence
75g unsalted butter
275g plain flour
1/4 tsp baking podwer
3/4 tsp bicarbonate of soda
60g ground pistachio (I bought them shelled and chopped/ground them myself)
1 - Whisk the egg and sugar until light and fluffy
2 - Separately - mix the yogurt, milk and vanilla. Add to the egg/sugar mixture and mix on a medium speed
3 - Add the melted butter
4 - Sift the flour, baking powder and bicarb. Add to the egg mixture in two batches, mixing thoroughly after each addition
5 - Stir the ground pistachios in by hand. Leave to set in the fridge for 30 minutes
6 - Pre-heat the over to 170 degrees centigrade and line baking trays
7 - Once chilled, spoon the mix on to trays, approx 3-5cm in diameter and spaced 2-3cm apart. Bake for 10-13 mins until golden and allow to cool completely
How to make marshmallow fluff filling
Ingredients
170g unsalted butter
280g icing sugar
220g marshmallow fluff
1 - Using an electric mixer, mix the butter and icing sugar until blended. Add the marshmallow fluff and mix until light and fluffy. Place frosting in the fridge for AT LEAST 40 minutes
2 - When chilled and firm-ish, spoon the filling on to half of the halves and piece together
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