Whoopie Pies


Preparation info

  • Difficulty


  • Makes


    whoopie pies

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

‘Makin’ whoopee’ means to make love, and eating these light and airy Amish cakes is effectively an ecstatic experience.



  • 210 g ( oz) plain (all-purpose) flour
  • 3 teaspoons baking powder
  • 35 g ( oz) cocoa powder
  • 85 g (3 oz) coconut oil, at room temperature, or unsalted butter, softened
  • 135 g ( oz) light brown sugar (or 120 g/ oz caster (superfine) sugar + 2 teaspoons molasses)
  • 2 egg yolks
  • 1 pinch salt
  • 100 ml ( fl oz) water


  • 2 egg whites
  • 2 pinches salt
  • 100 ml ( fl oz) cold sugar syrup
  • 100 g ( oz) icing (confectioners’) sugar
  • 1 teaspoon natural vanilla extract


The Cookie Batter

Preheat the oven to 200°C (400°F/Gas 6). Combine the flour, baking powder and cocoa. In a food processor or by hand, beat the coconut oil and sugar vigorously until light and creamy. Incorporate the egg yolks, then the flour mixture, the salt and finally the water, continuing to beat until you have a smooth batter.


Using a spoon or a piping (icing) bag fitted with a plain nozzle, pipe tablespoons of mixture on two baking trays lined with baking paper, leaving 3 cm ( inches) between each. Bake for about 8 minutes until the cookies are well risen and quite firm. Allow to cool.

The Filling

Using an electric beater, whisk the egg whites with the salt and, when they begin to froth up, gradually incorporate the sugar syrup. When the mixture has doubled in volume, gradually add the icing sugar and the vanilla, continuing to whisk until the consistency of the mixture is smooth and mousse-like.


Using a spoon or a piping bag, spread the filling on half of the biscuits, then top with the remaining biscuits.