I used my favourite marshmallow recipe which I was first introduced to during the July 2009 Daring Bakers’ challenge. This marshmallow is a Gale Gand recipe and it really produces a no-fail, fluffy and light marshmallow.
Recipe courtesy Gale Gand, from Food Network website
1/4 cup water
1/4 cup light corn syrup
3/4 cup (168.76 grams/5.95oz) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites , room temperature
1/4 teaspoon pure vanilla extract
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball”
stage, or 235 degrees on a candy thermometer.
Sprinkle the gelatin over the cold water and let dissolve.
Remove the syrup from the heat, add the gelatin, and mix.
Whip the whites until soft peaks form and pour the syrup into the whites.
Add the vanilla and continue whipping until stiff.
Transfer to a pastry bag.
Pair up the whoopies, matching large one with large ones and so on.
Pipe marshmallow onto one half of a pair topping with the matched whoopie.
To stop sticky fingers and because they are festive I rolled each whoopie in 100′ & 1000’s letting them stick to the marshmallow.
Here are my first Whoopie Pies and I know they will not be my last.