The Marshmallow Fluff®?
A classic made in the USA spread on sandwich bread, or devoured straight from the jar (depending on the urgency of the situation :-)).
It's simply marshmallow cream.
Like tasting a little cloud, an ultra-frothy and light texture, I'll let you imagine...
Here, I decided to incorporate it into my whoopie pie filling, for a change from the classic American butter filling.
The result is small, fluffy chocolate bites, with the added bonus of a little melting side brought by the Marshmallow Fluff®...
Let's go for the recipe!
Ingredients
- 120 ml of milk
- 1/2 tablespoons of white vinegar
- 180 g soft butter
- 150 g powdered sugar
- 1 tsp vanilla extract
- 1 œuf
- 200 g of flour
- 1/2 cs of baking powder
- 80 g bitter cocoa powder
- +
- 250 g of mascarpone
- 30 g icing sugar
- 3/4 a jar of Marshmallow Fluff®
Prepare in advance
- Preheat the oven to 180 ° C traditional heat.
- Make the buttermilk by mixing the milk and vinegar, let stand.
- In the bowl of the food processor, combine the butter and sugar. Add the vanilla then the whole egg, lightly beaten with a fork.
- In a separate bowl, sift the flour, baking powder and cocoa powder. Pour the dry ingredients into the food processor bowl, alternating with the buttermilk.
- On a baking sheet lined with parchment paper, form small domes of dough using a pastry bag, making sure to space them apart. Bake for 13 minutes, then leave to cool on the grill.
- Prepare the filling by whisking the mascarpone and icing sugar in a food processor until a firm creamy texture is obtained. Add the Marshmallow Fluff® and whisk again. Refrigerate the filling for 30 minutes to firm it up.
- Garnish the whoopies pies with this filling using a pastry bag fitted with a round nozzle. Do not hesitate to stuff them more than in my photos if you really want to taste the marshmallow.
Notes
Keep cool to solidify everything (no butter in my icing to keep the airy effect).
[ Equipment used ]
A great US classic, with homemade Fluff, you can't even imagine how amazing it is!
These whoopies are terribly greedy !!
Very nice treat
Chocolate + fluff, that's what sends the dream :)
What a treat! long live the fluff ^^
Hmmmm I really want to try these little things! On the other hand, do we have to make the buttermilk ourselves or can we use the one from the store?
Hello, of course you can buy it ready-made! See you soon
These whoopie pies must have made people happy.
I did not know but they make you want to.
They are superb!
[…] Except that was before ( ;) ) The other day I came across Lilie Bakery's recipe for Marshmallow Fluff ® (marshmallow cream), without butter, so, as for the […]
Hello !
I just made the recipe and everyone loved it.
small problem, the marscarpone and fluff melted at room temperature :(
How can I make it stay rigid?
thank you for all these recipes and tips!
Hello Sun, in my recipe I specify to put them in the fridge to solidify them :) @ soon
[…] that was before ( ) The other day I came across Lilie Bakery's recipe for Marshmallow Fluff ® (marshmallow cream), without butter, so, as for the […]
Hello! I would like to know if I can make your recipe 2 days before the "D" day, I would like to know how I could preserve them. Otherwise your blog is tooooop!
Hello, to store them it is a very airtight box for me, see you soon!
Thank you so much!
Good evening, first of all I would like to congratulate you on your site, I love it!!! I consult it very often and I am never disappointed with the recipes. The photos that accompany them are superb!
I would like to make these whoopie pies but in a vanilla version that I will accompany with a chocolate filling, for this, can I follow your recipe by keeping the cocoa and adding the measure of this ingredient in additional flour and by flavoring my dough with vanilla? I would like to keep the consistency of your dough which seems very soft to me. Thank you very much! Kind regards Judith