Ingredients and Weight:
- For the chocolate cookies (12 cookies):
- All-purpose flour - 2 cups (250g)
- Unsweetened cocoa powder - 1/2 cup (60g)
- Baking soda - 1 teaspoon (5g)
- Salt - 1/4 teaspoon (1g)
- Unsalted butter, softened - 1/2 cup (113g)
- Granulated sugar - 3/4 cup (150g)
- Large eggs - 2
- Vanilla extract - 1 teaspoon (5mL)
- Buttermilk - 1/2 cup (120mL)
- For the marshmallow filling:
- Granulated sugar - 2 cups (400g)
- Light corn syrup - 1/2 cup (120mL)
- Water - 1/4 cup (60mL)
- Egg whites - 3
- Cream of tartar - 1/4 teaspoon (1g)
- Vanilla extract - 1 teaspoon (5mL)
- For the white chocolate ganache:
- White chocolate chips - 1 cup (200g)
- Heavy cream - 1/4 cup (60mL)
Preparation Time:
- 30 minutes for the chocolate cookies
- 20 minutes for the marshmallow filling
- 15 minutes for the white chocolate ganache
Cooking Time:
- 10-12 minutes for the chocolate cookies
- 5-7 minutes for the marshmallow filling
Difficulty Level:
Preparation Method Steps:
- Chocolate Cookies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Marshmallow Filling: In a saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 2 minutes, or until the sugar has dissolved. In a clean bowl, beat the egg whites and cream of tartar with a hand mixer until stiff peaks form. Gradually add the hot sugar mixture to the egg whites, beating constantly. Continue beating until the mixture is glossy and has cooled. Stir in the vanilla extract.
- White Chocolate Ganache: Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate chips and whisk until smooth. Let cool for a few minutes until thickened.
Nutritional Information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g
Dish Characteristics:
- Soft and chewy chocolate cookies
- Light and fluffy marshmallow filling
- Rich and creamy white chocolate ganache
- Neapolitan-inspired tricolor presentation
User Comments:
- "These whoopie pies are absolutely delicious! The cookies are perfectly chocolatey, the marshmallow filling is sweet and airy, and the white chocolate ganache is the perfect finishing touch." - Sarah S.
- "I love the Neapolitan theme! It's so fun and festive." - Emily G.
- "These are the best whoopie pies I've ever had! They're easy to make and everyone loved them." - John P.
Special Precautions and Tips:
- Make sure the marshmallow filling is completely cool before piping it onto the cookies. This will help prevent the filling from melting and seeping out.
- If the white chocolate ganache is too thick, you can add a little more heavy cream. If it's too thin, you can refrigerate it for a few minutes until it thickens.
