Saturday, May 28, 2011

Gingerbread Whoopie Pie with Peppermint Creme Filling

Inspired by my dear friend Emily to make something that we all can eat.  Here is my version of a special occasion treat.  Enjoy!

Gingerbread Whoopie Pie


2 cups Almond Flour
1/2 teaspoon Sea Salt
1 teaspoon Cinnamon
1 teaspoon Ginger, fresh, grated
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 cup Honey
2 Eggs
1 Tablespoon Vanilla
    1. Preheat the oven to 350 degrees F.
    2. Blend all the dry ingredients together, and then add all the wet ingredients and blend well.
    3. On baking sheets covered with parchment paper or a baking mat (such as a Silpat), place heaping tablespoons (about 2 measured tablespoons) about 2 inches apart in circles, across the sheet.
    4. Bake for 10-15 minutes, or until a toothpick comes out clean.
    5. Cool completely – at least 15 minutes – before sliding them off the mat with a spatula.
    6. Take one pie and spread frosting on it. Place another pie on top of the frosting. Serve.

    Peppermint Creme Filling


    1/2 cup Honey
    2 Egg Whites
    1/4 teaspoon Peppermint flavoring

    1. Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to at least 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
    2. Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.  I use my Kitchen-Aid mixer for this job.
    3. Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.

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