Recipe: Strawberry Whoopie Pies

STRAWBERRY WHOOPIE PIES

2 tsp. Nestles Strawberry Quick (dry mix)
2 oz. red food color
1 tsp. baking soda
1 tsp. vinegar
3/4 cup Crisco vegetable shortening
1 1/2 cups sugar
2 eggs
1 tsp. salt
3 cups flour
1 tsp. vanilla
1 cup buttermilk
FOR THE FILLING:
2 egg whites*
2 Tbsp. vanilla
4 Tbsp. flour
4 Tbsp. milk
4 cups confectioner's sugar
1 1/2 cups Crisco vegetable shortening

Preheat oven to 325 degrees F.

Mix Strawberry Quick and food color and set aside. Mix soda and vinegar; set aside.

Combine 3/4 cup Crisco, 1 1/2 cups sugar, 2 eggs, 1 teaspoon salt and 1 teaspoon vanilla. Mix in Strawberry Quick and food color mixture; blend in 3 cups flour and buttermilk. Add soda and vinegar mixture. Drop on cookie sheet and make them the size of small cookies. I used an oreo cookie as a guide for thickness and diameter.

Bake at 325 degrees for 8 to 10 minutes. When cool, put filling between two pies.

FOR THE FILLING:
Cream together egg whites, vanilla, flour (4 tablespoons) and 4 tablespoons milk. Add 4 cups confectioner's sugar (2 cups at a time) and 1 1/2 cups Crisco.

Source: Taste of Home
From: starshineeliz

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*Editor's note:

Cooking Egg Whites for Use in Recipes - Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: American Egg Board