
Cocoa Candy Cane Whoopie Pies
Time: 1 hour

Candy Cane Meringue sandwiched between two little Chocolatey Cakes. They’re light, and fun, and you could crush up any kind of mint you’ve got lying around in your Christmas candy bowl in place of the Candy Canes.
Ingredients
Cocoa Whoopie Pies
1 3/4c All Purpose Flour
3/4c Cocoa Powder
1/2t Baking Powder
1t Baking Soda
1/2t Salt
1/2c Butter, Room Temp
1c Brown Sugar
1 Egg
1c Milk
1t Vanilla
Candy Cane Meringue
200g Sugar
50g Water
100g Egg Whites
6 Mini Candy Canes,
crushed up
Method
To make the whoopie pies, start with sifting together the flour, cocoa powder, baking powder, soda, and salt.
In the bowl of a mixer with the paddle attachment, cream together the butter and brown sugar until lighter and fluffier. Add in the egg. Scrape down the sides of the bowl and continue to paddle until lighter and fluffier. In alternating thirds, add in the dry mix, and then the milk and vanilla, mixing just enough between each addition that the ingredients are almost mixed through. Scrape down the bowl as needed. Either with a scoop or a piping bag, dollop the batter on a parchment lined tray, about 1oz. per piece. Space them out accordingly so they won’t grow into each other as they bake. Bake at 375F for 10-11 minutes, until they’re set and just spring back when touched. Cool on the baking tray.
You will only need about half of the Candy Cane Meringue that you are making, so think of another way you can put it to use! Whipping up any less than 100g of egg whites in a mixing bowl is tricky. The whisk just doesn’t quite catch it in the bottom and it won’t whip properly.
Place the egg whites in the clean bowl of a mixer with the whisk attachment. Combine the sugar and water in a small pot. No need to mix them together. Just gently swirl as it is heating so the sugar fully dissolves.
Heat the sugar and water over medium high heat. Using a thermometer, keep an eye on the temperature. Once the temperature reaches 242F, start whipping the egg whites on high. Keep an eye on both the mixer, and the pot. By the time the sugar syrup reaches 252F, you want the whites to be very foamy and thick, but not forming any peaks yet. Adjust the speed/heat accordingly. Once the syrup reaches 252F, stream it in the side of the mixing mixer, until it has been entirely incorporated. Continue whipping on high speed until stiff, glossy peaks form and the meringue has cooled to just above room temperature. Whip in the crushed candy canes.
Either using a spoon or a piping bag, dollop the meringue on the inner half of one of the whoopie pies that are now cooled down. Top it with another half. Boom! Festive treats that you can add to the sweets table. Quick. Relatively simple. And yummy.


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