Welcome to New Hampshire!
New Hampshire, known for its picturesque landscapes and quaint towns, also boasts a sweet claim to fame: the Whoopie Pie.
We have chosen the Whoopie Pie for NH, though it also has strong roots in Maine and Pennsylvania. It is the official state treat of Maine and claims origins from the Amish of Pennsylvania. Since we identified alternates for Maine (blueberry pie) and Pennsylvania (banana split), we decided to give the Whooopie Pie to NH.
This iconic dessert, considered a regional specialty, holds a special place in New Hampshire’s culinary heritage, and is the official state dessert. Amish legend has it that, when children would find the delicious treat in their lunch box, they would yell out “Whoopie!,” hence the name. It’s believed to have originated among the Amish and Pennsylvania Dutch communities but has become beloved across New England.
The state celebrates this treat with various festivals and events dedicated to whoopie pies, showcasing different flavors and styles that highlight the creativity and tradition ingrained in New Hampshire’s food culture.
Whoppie Pie
Ingredients
1 2/3 c flour
2/3 c cocoa powder
1 1/2 t baking soda
1 t salt
1/2 c butter, at room temperature
1 egg
1 t vanilla
1 1/4 c buttermilk
Directions
Preheat oven to 375 F. Prepare baking sheets with parchment paper or vegetable spray.
Sift together dry ingredients (cocoa, flour, baking soda and salt). Beat together butter and sugar until well combined.
Add egg and vanilla and continue to mix for 2 minutes.
Alternate adding the flour mixture and buttermilk, 1/3 of each at a time, finishing with the flour. Mix until just combined. Be careful to not overmix as this will result in tough cakes.
Drop mounds of batter, 2 T at a time, onto baking sheets, leaving about 2 inches between cakes. An ice cream scoop works well for this step as it keeps the round shape of the cakes in tact.
Bake 12 minutes. Allow cakes to cool 5 minuts on baking sheets before transferring to a cooling rack.
Marshmallow Filling
Ingredients
1/3 c water
3/4 c sugar
3/4 c corn syrup
3 large egg whites, room temperature
1/2 t cream of tartar
14 T butter, room temperature
1 c powdered (10x) sugar
1 T vanilla
1 t salt
Directions
Add water, sugar and corn syrup to a medium saucepan.
Stir to combine, but then do not stir from this point forward (stirring will create crystals which we don’t want).
Heat mixture over medium flame until it reaches 240 F.
Meanwhile,place egg whites and cream of tartar in mixing bowl and whip until soft peaks, about 4 minutes.
Continue beating egg whites and slowly pour in sugar mixture. Whip mixture until thick and fluffy, about 8 minutes.
Consistency should resemble shaving cream.
Add in butter, 2 T at a time, until combined. Add in 10x sugar, vanilla and salt and mix for 3 minutes.
Assembly
Use a 2 T scoop to put filling onto the flat side of half of the cakes. Use the other half of the cakes to make the sandwiches.
Chill for at least 1 hour so the filling can set. Store in an airtight container in the refrigerator.