Thursday, August 11, 2011

vanilla whoopies with blackberry-mascarpone filling.

in france the patisserie made whoopie pies. 
they came in vanilla and chocolate and they had yummy sweet fillings with strawberry and praline and nougat. 
now in my first trial, i opted for ingredients i had at home. 
i still had mascarpone and i still had a great seedy blackberry jam.
et voilà, in less than half an hour i had delicious whoopie pies!
 a great light, tangy and smooth summer treat.
vanilla whoopies

90g egg whites
75g sugar
60g egg yolk
75g flour
1/2 tsp vanilla extract or half a vanilla bean
pinch of salt

blackberry filling

100g blackberry jam
100g mascarpone

if you are using fresh eggs - divide egg whites and egg yolks. 
add 50g sugar and the salt into the egg whites. 
add 25g sugar and vanilla into the egg yolks.
beat both until they are light and fluffy. especially the egg whites. 
do not overbeat the egg whites, or else they will be stiff and won't be able to be folded into the egg yolks very well.
fold the egg whites into the egg yolks until fully incorporated.
fold the flour into the mixture.
fill into a pastry bag with a large round tip and squirt unto a baking sheet, around 6 cm in diameter.
bake at 350 degrees for around 12 minutes, or until the surface is golden brown.
let cool.
in the meantime whisk together mascarpone and blackberry jam.
when the whoopies are cool, align them to fit top and bottom and fill one side with the cream (use a spoon or a pastry bag to do this).
put top and bottom together. 
press together gently and you have your whoopie pies!