you know the story. you want to make X but then you suddenly discover that you’ve run out of Y and you substitute a few things, and you end up with Z. or at least, that’s what happened to me this past weekend. i tried to make whoopie pie but i ran out of buttermilk, substituted with some leftover lebne, and ended up making rustic oreos. my taste testers told me that loved my little oops!, so i suppose it was a fortuitous mistake after all.
(makes 35-40 1″ cookies; an accident while following Baked Exploration’s Whoopie Pie recipe as published in Lonny Magazine February 2011)
|For the Cookie|
|AP Flour||3 ½ cups|
|Baking powder||1 ¼ tsp|
|Baking soda||1 ¼ tsp|
|Cocoa powder||¾ cup|
|Espresso powder||2 tsp|
|Hot coffee||½ cup|
|Light brown sugar||1 ½ cups|
|Canola oil||¾ cup|
|Egg||1 large one|
|Vanilla extract||1 tsp|
|Swiss Meringue Icing|
|Egg whites||From 5 large eggs|
|Sugar||1 ½ cups|
|Butter||4 sticks, cubed|
|Vanilla extra||1 tsp|
- Pre-heat oven to 350ºF. Line 4 cookie sheets with parchment paper and set aside.
- Whisk together flour, salt, baking powder and baking soda in a large bowl and set aside.
- Pour cocoa powder and espresso powder into the bowl of your standmixer fitted with the paddle attachment. Mix until just combined. Then pour hot coffee into the bowl and mix until the powders have dissolved.
- Next, pour in the brown sugar, oil, egg, vanilla extract and lebne. Mix for 1-2 minutes until even distributed.
- Turn the mixer down to the lowest speed and pour the flour mixture into the mixing bowl. Stop when a dough just comes together.
- Using a small ice cream scooper (about 1 tbsp in size), drop the cookie dough onto the sheet pans about 1″ apart. The dough doesn’t spread very much.
- Bake for 10-15 minutes or until a toothpick comes out clean.
- Cool completely on a rack before spreading icing in the middle of the oreo.
- To make the icing, pour sugar and egg whites into a heat proof bowl and set it over a water bath (letting just the steam heat the contents of the bowl). Whisk the egg white / sugar mixture constantly until the sugar has just dissolved. The best way to test this is to stick your clean finger into the mixture and feel if the graininess of the sugar has dissolved. [Note: swiss meringue is a very stable icing and will not run]
- Pour the egg whites into the bowl of your standmixer (which you’ve now cleaned and dried) fitted with the whisk attachment, and beat on high until you reach the soft peaks stage.
- Then, change to the paddle attachment, and slowly add the cubed butter, a bit at a time, until it is all incorporated into the icing.. Your meringue will deflate; however, after a few more minutes of whipping a swiss meringue icing will come together.
- Add vanilla extract to the icing and fold with a rubber spatula to incorporate into the icing.
- Take the same ice cream scooper you used before (and have now cleaned). Scoop a bit of icing between two similar cookie halves (the icing should be added to the two flat bottoms) and sandwich together.
- Leave in refrigerator for an hour or so to let the icing firm up.
- Best served at room temperature.