Chocolate Peppermint Bark Whoopee Pies
Christina Allen-Flores
Executive Pastry Chef, Royal Sonesta Boston
Vegetable Shortening 1 c.
Sugar 1 c.
Eggs 1
Milk ½ c.
Lemon juice 1 ½ tsp.
Vanilla extract 1 ½ tsp.
AP flour 2 c.
Cocoa powder ½ c.
Salt ½ tsp.
Water, hot ½ c.
Baking soda 1 tsp.
Cream shortening and sugar until fluffy.
Add eggs one by one, until each is taken in.
Combine milk and lemon juice in a separate bowl. Add into egg mixture and blend.
Add vanilla, Blend well.
Combine flour, cocoa and salt in a separate bowl. Add into creamed mixture. Blend.
Stir together hot water and baking soda in a separate bowl. Add this to the creamed mixture. Blend.
Drop by ice cream scoop (full) onto parchment lined sheetpan.
Bake Temp: 350 degrees
Time: 15 – 20 min. Until top bounces back when touched.
Peppermint Buttercream
Egg whites, pasteurized 1 ½ c.
Sugar 1# 2 oz.
Butter, softened 2 ¼ #
Mint extract ¼ tsp.
Candy canes, crushed ½ c. + some for sides.
In heavy bottomed pot over medium high heat whisk egg whites and sugar continuously, until egg sugar mixture becomes very hot to the touch.
Remove from heat and place in 20 qt. mixer with whip. Whip on high speed until it thickens, becomes very white and has cooled. Reduce speed to medium low and slowly add softened butter, allowing for each addition to be taken in. Add extract and some (3/4 of it) of the crushed candy cane, blend. With a piping bag pipe onto cookie, top with another cookie.
Gently press the remaining crushed candy cane into sides of whoopee pie onto buttercream. Chill.
Makes 10 large whoopee pies.
They only need to be chilled if not eaten right away, the buttercream is made with eggs and butter. Should be allowed to come to room temperature before eaten.
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