Ww Peppermint Whoopie Pies
- 2 cups all-purpose flour
- 12 cup unsweetened dutch cocoa
- 1 12 teaspoons baking soda
- 12 teaspoon salt
- 12 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 12 teaspoon peppermint extract
- 1 cup low-fat buttermilk
- 1 13 cups light corn syrup (not low calorie)
- 4 large egg whites
- 1 pinch cream of tartar
- 12 teaspoon peppermint extract
- 12 teaspoon vanilla extract
- 2 cups confectioners' sugar (powdered)
- Preheat oven to 350F Line 4 large baking sheets with parchment paper.
- Sift flour, cocoa, baking soda, and salt in bowl.
- With electric mixer on med speed beat butter 1 minute.
- Add sugar and beat 4 minutes.
- Reduce speed to low.
- Beat in egg and peppermint extract until blended.
- Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating until just blended.
- Drop 12 scant tablespoons of batter onto baking sheet 1 1/2 inches apart.
- Bake until cookies are springy to touch, 10-12 minutes.
- Slide parchment paper onto rack, let cool.
- Repeat to make 48 cakes.
- Peppermint Filling - Place corn syrup in a small saucepan.
- Cover and cook over high heat 4 minutes.
- Meanwhile combine egg whites and cream of tarter in large metal bowl of stand mixer.
- With whisk attachment on med-high speed, beat until soft peaks form.
- Turn off mixer/.
- Uncover pan and boil syrup, without stirring, until it reaches 230F (thread stage) on candy thermometer, 8-10 minutes.
- Immediately remove pan from heat.
- With mixer on low speed, add hot syrup in slow steady steam along side of bowl, beating until well blended.
- increase speed to med-high.
- Beat mixture until bowl feel lukewarm to touch, 12-14 minutes.
- Turn mixer off, add sifted confectioners sugar, vanilla extract and peppermint extract.
- With mixer at med speed, beat just until smooth.
- Add green food coloring, beating just until blended.
- With metal spatula remove cakes from parchment paper.
- Spread filling evenly over flat side of 24 cookies.
- Return cookies to on baking sheet, CHILL until filling is set about 30 minutes.
- Serve at room temperature.
- If making ahead, transfer cookies to airtight containers with wax paper between layers.
- Cover and store at room temperature up to 1 week.
flour, cocoa, baking soda, salt, unsalted butter, sugar, egg, peppermint, lowfat buttermilk, light corn syrup, egg whites, cream of tartar, peppermint, vanilla, sugar
Taken from www.food.com/recipe/ww-peppermint-whoopie-pies-446251 (may not work)