10 tips to make irresistible Whoopies

Welcome to Paulina Kitchen! On this occasion we are going to tell you all about some round, chubby, well chocolate cookies, and with a creamy filling … they are surely thinking of alfajores, but not: they are: they are whoopiesa delight of the American pastry that more and more fans win in Argentina.

In this note we will get to the bottom of the oven to tell you what the whoopieshow to do them well spongywhat is the Traditional filling (and the best alternatives), how to keep them, and the difference with our beloved alfajores.

In addition, we leave you a homemade whomopies recipeeasy and surrender, and a bonus track:5 fillings for all tastes With yapa included! Ready to beat, bake and enjoy? Come on!

About the Whoopies

Los whoopies They are like a hybrid between sweet cookies, mini cakes or alfajores. But they do not get confused, because even if they have the form of stuffed cookies or look like a Cake sandwichThey are actually something unique.

Its texture is soft, type Biscuit spongyand their round and generous shape makes them the dessert ideal to share… or not. Because we are going to tell the truth: one says “I like one” and ends up hidden behind the refrigerator with the third in hand.

The most popular and sought version is that of whoopies de chocolate with filling of marshmallow fluff o MALVISCOS CREAM: A sweet, soft and aerated cream, with beaten cloud texture, which is made based on sugar, egg whites and corn syrup. But don’t worry They can be done with different types of filling.

History and origin of Whoopies: An expression of joy

Although there is some dispute due to its origin (as happens with everything rich), whoopie pies They are typical of the area of New England in the United States, especially Maine and Pennsylvania.

Some say they were created by communities Amishwhere women baked these sweets and put them in their husbands’ food. When opening them, the husbands shouted “Whoopie!”that would become something like “let’s go, there is dessert!” In farmer version.

Beyond legend, the truth is that this homemade dessert He gained fame at fairs, coffee shops and kitchen books, until he became a Classic of the American pastry. And now, luckily, it also reached our kitchens.

Characteristics of the Whoopies that must be known

• Total spongy: the WHOOPIES MASS It is not crispy as a cookie. It is aerated and wet, similar to a light cake
• Round and generous shape: They are made in individual portions, the size of the palm, although there are mini and maxi versions.
• Bitter cocoa powder: The traditional version carries a good cocoa, which gives it that intense flavor without being cloying.
• Sweet and creamy filling: either with buttercream, marshmallow fluff Or some home invention, the filling is fundamental.
• Easy to do: Whoopies, unlike macarons do not have whipped whites, or rare yeasts, or special molds. With a spoon and desire, it reaches.
• Infinite combinations: In addition to the classics whoopies de chocolatecan be made vanishing, red velvet, pumpkin And more.
• Different from Alfajor: They are similar, but not the same. The whoopies They feel more aerated and elastic, while The alfajor is more compact And with another crumb.

5 things you have to know about Whoopies

1. He Traditional Whopies Fill It is the MALVISCOS CREAM (that cloud white fluff), although the buttercream o butter cream Vanilla flavor.
2. For the tapas to be soft and spongy, you have to Beat the butter with sugardon’t overbath the flour, and don’t go out of oven!
3. They can be done whoopies de chocolatebut also vanilla, spicy pumpkin, Red Velvet … whatever they can think of.
4. Recipe feet whoopies are a mixture of cookies and cake. Technically they are cagochitos, but with cookie look. An adorable Frankenstein.
5. They can freeze perfectlywrapped in aluminum foil and a hermetic container. They last up to 2 months. They are defrosted at refrigerator or ambient temperature.

5 Whopies filling ideas (+ 1 yapa)

Because not everyone has a bottle of MALVISCOS CREAM In the cupboard, and because in Argentina we love to improvise with what there is, here they go 5 White fillings Recipe feet that work barbarian:

1. Vanilla Buttercream: The classic that never fails. It is beating ointment butter with impalpable sugar and a splash of vanilla essence. Creamy, soft and with that childhood taste.
2. Dulce de Milk Postter: Yes, it is legal to Argentinizar the Whoopies! And with caramel sauce They are tremendous. Choose a firm, pastry type, so that the structure is not disarmed.
3. Chocolate ganache: ¡The most wanted! The milk cream is heated and turned over chopped chocolate. Then it is allowed to cool and used as a seductive filling.
4. Cocoa butter: A buttercream sabor chocolate: Like vanilla, but with a touch of bitter cocoa. It is great with the Vanilla or Red Velvet covers.
5. Cheese cream (type frosting The Carrot Cake): hits Impalpable sugar cheese And a little butter. It is fresh, less cloying and very popular in versions such as Pumpkin or Red Velvet.

Yapa: Marshmallow fluff alternativo: You can make a firm Italian meringue with hot syrup and clear beaten. It is not exactly the same, but it gives that “sweet” effect that likes it so much.

Final tips for preparing homemade Whoopies

• To use bitter cocoa powder of good quality for classic flavor.
• Beat the butter well with the sugar so that the dough is light.
• Not overbatir Once the flour is added. Mix the right and necessary.
• To use manga or spoon To port the dough. That are even.
• Leave space among Whoopies when baking because they grow.
• Cool well before filling. If not, everything melts and we cry.
• Save in airtight container. They last 3-4 days at room temperature.
• Try different Stuffed for Whoopies: Dulce de leche, peanut cream, ganache, whatever they want!

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Chocolate Whoopies Recipe

Yield: 10 large homemade Whoopies (or 20 tapas)

Preparation time: 45 minutes

Ingredients

For tapas (chocolate Whoopies):

• 100 g of butter (at room temperature)
• 150 g of sugar
• 1 egg
• 1 cdita. vanilla essence
• 200 g of flour 0000
• 50 g of bitter cocoa powder
• 1 CDITA. The bicarbonato of Sryptio
• 1/2 cSTA. of salt
• 125 ml of milk

For chocolate ganache filling:

• 150g of semiamargo chocolate (ideal 60-70% cacao)
• 100 ml of milk cream
  20g of butter (optional, to give it more brightness and softness)

How to do skoopies feet recipe step by step

1. In a bowl, beat the butter with the sugar until it is creamy and pale. Add the egg and vanilla. Integrate well.
2. Sormize flour, bitter cocoa powder, bicarbonate and salt. Incorporate everything into the previous mixture into two batches mixing gently with a spatula or hand batter, alternating with milk. Mix the right and necessary until you get a thick but soft dough.
3. With a spoon or manga, form pounds of about 4-5 cm in diameter on a plate covered with butter paper. Leave space between them because they grow.
4. Bring to preheated oven at 180 ° C for 10-12 minutes. The tapas must be inflated and are barely firm to the touch, but soft.
5. Let them cool completely before filling.

For chocolate ganache:

1. Chop the chocolate in small pieces and place it in a heat resistant bowl.
2. Heat the milk cream until almost boil (without bubbling). Dump it on chocolate and let stand 2-3 minutes.
3. Mix gently with a spatula until you get a smooth cream. Add the (optional) butter if you want more shine and softness.
4. Let cool to room temperature or refrigerators for about 30 minutes, until a spreadable consistency is achieved.

Armed:

1. Join the tapas of two with a generous tablespoon of ganache in the middle. Press slightly so that the filling reaches the edges, without overflowing.
2. Take the refrigerator for 20 minutes to settle.