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Ginger Molassess Whoopie Pies
These soft, cake-like cookies are filled with the most amazing Swiss meringue buttercream. They are gluten free, and they will always satisfy anyone's sweet tooth.
Ingredients
Cookies
- 1/2 cup orange juice
- 3/4 cup olive oil
- 1/2 cup honey or maple syrup
- 1/4 cup molasses
- 3½ cups brown rice flour
- ½ cup arrowroot flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
Swiss Meringue Buttercream
- 4 large egg whites (room temperature)
- ¾ cup honey
- 1¾ cups unsalted butter
Instructions
Cookies
- Preheat oven to 350°F.
- In a mixing bowl, combine orange juice, olive oil, honey (or maple syrup), and molasses and mix well. Add the remaining ingredients and mix until combined. Allow dough to rest for about 20 minutes.
- Line a cookie sheet with parchment paper. Use a small cookie scoop to scoop dough onto a cookie sheet. Roll each ball of dough between hands to smooth it out and then use the bottom of a glass to slightly flatten each cookie. If the glass sticks to the cookie, lay wax paper between the dough and the glass to prevent sticking.
- Bake for about 10-12 minutes. Allow cookies to cool before filling with Swiss meringue buttercream.
Swiss Meringue Buttercream
- Combine honey and egg whites in a heat safe bowl. Place bowl over a pan of boiling water and make sure the bowl does not touch the boiling water. Heat mixture for about 4-5 minutes, or until it reaches a temperature between 150° and 160°.
- Remove from heat and immediately beat with the whisk attachment of a stand mixer or beat with a hand mixer. Beat on the highest speed until mixture has cooled, is fluffy and stiff peaks form. This should take 10-15 minutes.
- Using the paddle attachment, slowly add the butter. Beat mixture on high for several minutes until light and fluffy.
- Leftover buttercream can be refrigerated or frozen. When ready to use, simply beat for a few minutes until light and fluffy.
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