White Chocolate And Passionfruit Whoopie Pies - cooking recipe

Ingredients

8 tbsp (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 None egg
1 1/4 cups flour
1/4 cup self-rising flour
1 tsp baking soda
1/2 cup buttermilk
4 oz white chocolate, coarsely grated
2 tbsp passionfruit pulp
2 tbsp powdered sugar
None None FOR THE PASSIONFRUIT MARSHMALLOW FILLING
2 None egg whites
3/4 cup granulated sugar
1 tbsp light corn syrup
2 tbsp passionfruit juice
None None Yellow food color

Preparation

Preheat the oven to 400\u00b0F. Grease baking pans and line with parchment paper.
Beat the butter, granulated sugar and egg in a large bowl with an electric mixer until light and fluffy. Beat in the sifted dry ingredients and buttermilk, on a low speed, until smooth. Stir in the chocolate and passionfruit.
Drop level tablespoons of mixture about 2 inches apart onto prepared pans.
Bake for about 10 mins. Cool completely on the pans.
Meanwhile, for the passionfruit marshmallow filling, place all ingredients in a medium heatproof bowl set over a medium saucepan of simmering water (do not allow water to touch bottom of bowl). Whisk vigorously for about 10 mins or until thick and creamy. Remove from the heat. Transfer the mixture to a large heatproof bowl. Beat with electric mixer on high speed, for about 5 mins or until the mixture is thick and holds its shape.
Spoon the marshmallow filling into a piping bag fitted with a 3/4-inch star tip. Pipe the filling on the flat side of half the cooled cookies; sandwich with the remaining cookies. Serve dusted with sifted powdered sugar.