Whoopie Hearts With Raspberry Meringue Recipes

RASPBERRY MERINGUE HEARTS

Steps:

• Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

WHOOPIE HEARTS WITH RASPBERRY MERINGUE

Steps:

• Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. Bake and cool. Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice. Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.

VANILLA WHOOPIE PIES WITH RASPBERRY CREAM FILLING

Steps:

• 1. Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
• 2. For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
• 3. Add your dry ingredients and mix well.
• 4. Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
• 5. Bake for approx 9-11 minutes or until lightly browned.
• 6. Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
• 7. For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
• 8. Add marshmallow creme and vanilla; blend well.
• 9. Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
• 10. To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)

CHOCOLATE-RASPBERRY WHOOPIE PIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.