Jun 30, 2014
Over the weekend I made these banana whoopie pies for Baked Sunday Mornings. Initially I was frustrated with the milk chocolate swiss meringue filling because - and this is entirely my fault - I didn't leave the butter out long enough, so there were small chunks of cold butter in the meringue. I ended up filling most of the whoopie pies with butter-specked meringue but I just couldn't.let.it.go.
I had to leave the house and when I returned, I decided to try to salvage whatever meringue was left in the bowl. I had stuck it in the fridge while I was gone but took it out and let it sit for a half hour or so to soften a little. Then I took the whisk to it and lo and behold, this seemed to do the trick. The random spots of butter disappeared, incorporated into the chocolately goodness. I wouldn't do what I did next but I hate to waste so... I took the whoopie pies that were already filled and scraped all of the messed up meringue back into the bowl, whipped it up again, and all was good once more.
That initial trouble with the meringue didn't endear me to these whoopie pies but after the second day, they grew on me. They're delicious, great with milk, and undoubtedly adorable in their own way. And now I know that the Baked guys write "cool but not cold, butter" in the recipe for a reason.