Last Saturday I made whoopie pies with my friends Olga and Jenna. Jenna is a professional baker. She made the cupcakes for our wedding and she understands lots of things I'm clueless about, like the difference between Italian buttercream and Swiss buttercream. So when I added whoopie pies to my culinary resolutions list, it made sense to hook up with Jenna over egg whites and butter. We made chocolate whoopie pies from Baked Explorations. The recipe is here.
Jenna is a patient coach. The trick is making these little cakes the same size. You hold your piping bag about an inch away from the pan and then slowly count 1, 2, 3. STOP. I sucked at this part and if you see any ones that are not evenly sizes, then blame me!
We also piped the buttercream. This one was a little sweet for me, but everyone else loved it. I would consider reducing the sugar, but this buttercream thing seems very scientific. Instead, if I make whoopie pies again, I might try cream cheese frosting.
The texture of the outershells came out perfectly: some where between a cake and a cookie.
Marcus took six to work and ate them for breakfast the next day.
Thanks to Olga for hosting and Jenna for guiding the way. Here's the recipe again (best part of baking with others is not having to type up the recipe!).