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Made With
Makes
8 sandwiches
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.
Ingredients
Otis Spunkmeyer® Oatmeal Raisin 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!
