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Chocolate & marshmallow whoopies
Chocolate & marshmallow whoopies
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Indulge in rich chocolate sponge cakes with gooey marshmallow filling.
Ingredients:
  • 3 egg whites
  • 125g butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 8.80 gm vanilla extract
  • 1 egg
  • 50g (1/2 cup) cocoa powder, sifted
  • 2.50 gm bicarbonate of soda
  • 300g (2 cups) plain flour
  • 330ml (1 1/3 cups) buttermilk
  • 270g (1 1/4 cups) caster sugar
  • 55.60 gm glucose syrup
  • Pinch of salt
Instructions:
  • Preheat your oven to 190°C. Line 2 baking trays with non-stick baking paper. In a bowl, cream together the butter, sugar, and vanilla until pale and fluffy using an electric beater. Mix in the egg until well combined.
  • Combine the cocoa and bicarbonate of soda, then gently mix in the flour and buttermilk in alternating batches using a metal spoon until the batter is just smooth and slightly stiff.
  • Use a 3cm-diameter ice-cream scoop to form mixture rounds on trays, leaving 5cm space between each for spreading. Gently use your finger to smooth mixture around edges.
  • Bake for 10 minutes or until firm, swapping trays halfway through cooking. Let cool slightly, then transfer to a wire rack to cool completely. Repeat with remaining mixture in two more batches.
  • Create the filling by whisking egg whites, sugar, glucose, vanilla, and salt in a heatproof bowl over simmering water until a ribbon trail forms when the whisk is lifted, about 10 minutes.
  • Transfer the marshmallow mixture to a clean bowl and use an electric beater to whip for 5-8 minutes until thick, fluffy, and holds its shape.
  • Place the whoopies, base-side up, on a clean work surface. Use a piping bag fitted with a 1cm fluted nozzle to evenly pipe the filling onto half of the whoopies, leaving a 2mm edge.
  • Sandwich the remaining whoopies together by gently pressing down. Chill in the fridge until ready to serve.

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