(recipe follows) Cooking is personalisation. Baking is personalising a formula. I had never eaten a Whoopie Pie, neither had my tasters — twenty Japanese high school students. The ingredients we have to work with are a bit different from the snacks American origin: Flour is unbleached, butter has more water, eggs are smaller, shortening is only ever an import and our ovens are convection. I found four recipes to try, such as this one and each spread into a puddle — a good example of how ingredients in one part world yield different results in… Read More
First tier (you must use) 500 grams of white sugar 500 grams corn syrup or glucose (to prevent crystallisation) 1/4 teaspoon cream of tartar 200 grams egg white OR 100 grams egg white powder, 50 grams orange flower water and 50 grams water.*** Third tier (optional) chopped white chocolate (cold from the refrigerator) roasted pecan carefully filtered to remove dust clear flavouring of your choice Method: In a large mixing bowl put dried egg whites, orange flower water, water and stir to mix. Leave to hydrate for 30 minutes to one hour. Or,… Read More
Orange Flower Water Frappe, the recipe is here.
I started blogging 23 days ago. In those first days I found a cooking challenge for Whoopie. Sorry, Whoopie Pies. I had started to work out a formula for a salmon roulade based biscuit with a creme fraiche herbed filling when someone mentioned on my blog that she’d love to eat a white chocolate Whoopie Pie. (Game on.) The initial flavour pairing was pecan, coconut, white chocolate, but coconut in the biscuit morphed it into a macaroon — there is no ‘Whoopie’ in macaroon. Coconut milk in the batter lacked “Whoo”. And… Read More
I’m joining my first cooking challenge — I didn’t know these existed, if you know of any please, please, please pass along the information. The challenge is to make a Whoopie Pie. With so many recipes already online I’ve decided to create a savoury whoopie pie. My idea, so far, is to make the cake portion no sweeter than a hamburger bun and the filling with a flavoured béchamel or a savoury marshmallow. I have a project now! Time to break the Hydroxypropyl Methylcellulose F50, Carrageenan, and egg whites. 🙂