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This variation of a whoopie pie is so, so, good. We love oatmeal raisin cookies filled with marshmallow cream, but you can pick your favorite Otis flavor and it will still be delicious.
Makes
8 sandwiches
Ingredients
Otis Spunkmeyer® Oatmeal Rasin Cookies
1/3 cup of water
3/4 cup granulated sugar
3/4 cup corn syrup
3 egg whites, room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Preparation
- Combine the water, sugar and corn syrup in a medium saucepan. Insert a candy thermometer and cook over medium heat until the mixture reaches 240°F. Do not stir or crystals will form.
- When the sugar mixture has reached 225°F, combine the egg whites and cream of tartar in the bowl a mixer and beat to fitted with the whisk attachment and beat until form soft peaks form, about 3-4 minutes.
- Once the syrup has reached 240°F, remove from heat and with the mixer running, slowly pour the syrup down the side of the bowl, into the egg whites in a steady stream while being careful to avoid splashing the hot sugar on the whisk.
- Continue to whip for 7-8 minutes or until thick and glossy.
- Add the vanilla extract and salt and whip for another minute.
- Transfer to an airtight container.
- Assembly: Take two oatmeal cookies at a time. Place one face side down and scoop roughly ¼ cup of the sugar and egg white mixture onto cookie, Place second cookie over top. Press down lightly to adhere.
- Place the cookie sandwich on to a flat surface (a wire rack is good for this) and use a propane torch to carefully toast the fluff center.
- Serve immediately and enjoy!
