Whoopie Pies
Soft Cookies
Ingredients:
- 2 eggs, separated
- 1 tbs cocoa powder
- 9 packets splenda
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 tbs water
- 1/4 tsp cream of tartar
Directions:
- Preheat oven 300 degrees F.
- Line a baking sheet with parchment paper.
- Use an electric mixer to egg yolks until smooth.
- Slowly mix in water, cocoa powder, splenda, vanilla extract, and salt. Set aside.
- With a clean bowl and beaters, combine egg whites and cream of tartar. Whip until very stiff peaks form.
- Carefully fold egg whites into egg yolk mixture.
- Spoon cookie-size mounds onto parchment paper and bake for 14 minutes.
- Remove from oven and allow cakes to cool for at least 30 minutes.
Filling
Ingredients:
- 8 tbs fat free cream cheese
- 6 tbs fat free vanilla greek yogurt
- 1/2 tsp vanilla extract
- splenda to taste
Directions:
- Combine all ingredients and sweeten with splenda to your liking.
Place a dollop of filling onto a cookie and spread evenly. Top off with a second cookie.
(source: http://www.audacityofcooking.com/2011/01/flourless-sugar-free-red-velvet-mini.html)
Good recipe
Thanks, Stacy!!
Hi, just about to try this recipe and was wondering if they need to be stored in the fridge or will be right in a airtight container on the bench?
Hi there! Since this recipe calls for cream cheese frosting, I would recommend storing them in an air-tight container and let them come to room temperature before serving.
I think you meant to put 2tsp of water. I put 2Tbs and it became watery….
Hey! How did you get these into the cookie shape? mine now looks like brown paint spilled all over the cookie sheet. Extremely runny consistency. What did I do wrong?
You have to beat the egg whites until theyre super fluffy and stiff. Adding more cream of tartar may help!