Saturday, 25 February 2012

Pistachio Whoopie Pies

Mmm... pistachios

This is the first recipe I have tried from the Hummingbird Bakery recipe book I bought a couple of weeks back- all the recipes in there seem so inviting, but I had to go with the pistachios- I was also curious to try out a batch of whoopie pies, as I have never made them before.

The recipe calls for Marshmallow Fluff, but I find it very difficult to track down- I remember getting some from Tesco a few years ago, but since then I haven't been able to find any. I will put the recipe for marshmallows I used (but with less gelatin) to make the fluff in another post.


Pistachio Whoopie Pies
Makes 8-10

1 egg
150g caster sugar
125g plain yoghurt
25ml mik
2tsp vanilla extract
75g unsalted butter, melted
275g plain flour
¼tsp baking powder
¾tsp bicarbonate of soda
60g pistachios, finely ground 
170g unsalted butter
280g icing sugar
220g marshmallow fluff

1. Whisk the egg and sugar until pale and fluffy using an electric whisk or freestanding electric mixer (paddle attachment). In a separate bowl, mix together the yoghurt, milk and vanilla, then mix into the egg and sugar on medium speed until fully incorporated. Pour in the melted butter and mix again.

2. Sift the flour, baking powder and bicarbonate of soda into the creamed mixture in two batches. Add the ground pistachios by hand, ensuring even distribution. Refrigerate the batter for 20-30 minutes to cool and set.

3. Preheat the oven to 170C/325F/gas 3, and line two baking trays with greaseproof paper.

4. Spoon the batter on to each tray in 16-20 mounds (each half a whoopie pie), each about 3-5cm/1¼-2in in diameter and leave at least 2-3cm/ ¾-1¼in space between each blob. Bake for 10-13 minutes or until the sponges are springy and lightly golden on top. Leave to cool on wire racks before removing from the baking trays and assembling.

5. For the filling, cream together the butter and icing sugar. Add the marshmallow fluff and beat until the consistency is light and fluffy. Refrigerate for about 30 minutes before use.

6. Sandwich the halves together by spreading about 1 tablespoon of the filling onto the flat side of one of the halves and topping with another half, so both flat sides are touching the frosting.

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