- Whoopie Pies
- Swiss Meringue
- 3/4 cup frozen raspberries
- Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. Bake and cool. Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice. Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.
To create perfect hearts, form the letter V: Start by piping a three-inch diagonal line downward. Pipe another one to meet it. (The tops are about three inches wide.)