GINGERBREAD WHOOPIE PIES
Steps:
- COOKIE DIRECTIONS: Preheat oven to 350º. Lightly oil your baking pan slots with a brush and set pan aside. Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well. Measure all dry ingredients into the bowl right on top of the liquid ingredients. Stir batter well to blend ingredients. This is a very thin batter, but that is normal. They will cook up quite nicely. Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot. Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan. FOR THE FILLING: Whip 1 c. heavy cream with a hand mixer until thick. Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling. Chill an hour before filling cakes and serving. I used 2 T. filling per whoopie pie.
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