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Recently, I was scrolling through Pinterest looking at all sorts of whoopee pies and sandwich cookies when I realized that I’d never seen a fluffernutter cookie. That’s when I decided to create a fluffernutter cookie and began experimenting. You may recall my puffy peanut butter cookies from a couple weeks ago – they’re actually the first half of this recipe. I know sandwich cookies aren’t usually puffy because it makes them kind of hard to stack, but I felt like it was important from a texture perspective. In my opinion, a true fluffernutter sandwich has to be made on plain white bread. I normally hate white bread, but it’s important for a classic fluffernutter! Anyway, white bread has sort of an almost foamy texture. It’s light and puffy (because air is whipped into it instead of letting it rise naturally), which is why I created puffy peanut butter cookies. The puffy peanut butter cookies are way better than white bread (and doubtlessly have more protein!), but it helps recreate the sandwich a little more authentically.
This post just contains the recipe for homemade marshmallow fluff and instructions for how to make the sandwich cookies. For the fluffy peanut butter cookie recipe, please visit that post!
They are pretty amazingly delicious, but combining them with homemade fluff brings it to a whole new level of awesome! Even better is that, unlike most fluff recipes, I don’t use raw eggs. You just need the egg whites, but then you have to carefully cook things to a certain temperature for a certain amount of time if you want to make sure the eggs are safe. My simple solution? Meringue powder.
Using meringue powder means no raw eggs, no yolks sitting around in the fridge, and marshmallow fluff that holds its fluff really well! It wasn’t even trying to ooze out of the sandwich cookies I saved in a container for later. Very cool.
As you can see in the picture above, I used a piping bag to get the fluff between the cookies, but you don’t have to. You can use a ziplock bag and cut the corner off, or even a spoon. Piping does lead to the prettiest cookies, though! You’ll need a round tip that’s about 1/2″ wide.
As a final note before the recipe, most recipes say to cook the sugar syrup until it reaches 240º Fahrenheit. In my experience, by the time it has a solid boil going on it already is 240º and I just got my thermometer dirty for no good reason. You can check the temperature if you’d like, but if the syrup’s boiling you’re probably just fine.
- 2 egg white equivalents (check your meringue powder! I needed 4 teaspoons of meringue powder and 4 tablespoons of warm water)
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 1 teaspoon vanilla extract
- Combine the egg white equivalents and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium until the mixture begins to turn opaque and frothy, and then whip on medium-high until he mixture can hold "soft peaks." In other words, it should be thick, fluffy, and white, but any peaks or ridges formed should dissipate instead of holding fast forever.
- Meanwhile, combine the sugar, corn syrup, and water in a medium saucepan and heat over medium-high heat, stirring occasionally. Bring it to a boil and then remove it from the heat. If the egg whites reach the "soft peak" stage before the syrup is ready, just turn your mixer off.
- Set the mixer to low and carefully pour the sugar mixture in a slow, steady stream into the egg mixture.
- Once all the sugar syrup has been added, kick your mixer back up to medium-high and whip until everything is white, fluffy, and can hold stiff peaks. It should look and behave a bit like shaving cream.
- Add the vanilla and mix until just combined.
- Turn off the mixer and transfer a portion of the marshmallow creme to your piping bag or ziplock bag.
- Pipe fluff onto half of your cookies, add the un-fluffed cookies on top to make a sandwich cookie, and enjoy!
- Leftover fluff can be stored covered in the fridge for 1-2 weeks. Cookies can be stored in an air tight container on the counter.
I know it’s tempting to really slather the creme on there, but a more modest coating makes for a better, neater sandwich!
This recipe makes way more marshmallow creme than you’ll need for one batch of cookies, but the good news is that it keeps! Mine stayed tasty for two weeks in the fridge – just make sure to keep it tightly covered so it doesn’t pick up any fridge tastes. I tried storing cookies both in the fridge and on the counter, but I think the room-temperature cookies tasted fresher for longer. Because you can store royal icing (made with sugar and meringue powder) at room temperature, I wasn’t really worried about the fluff staying safe. So why keep the un-piped creme in the fridge? Because it seems to last a bit longer that way (it was the cookies that suffered!), and there would be way too many ants in the kitchen if it stayed on the counter!
I hope you enjoy this homemade marshmallow creme, whether or not choose to make fluffernutter sandwich cookies, but I really hope you give the sandwich cookies a try! They’re an amazing blast from the past and, as far as I know, there’s nothing else quite like them out there.
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