Moon Pies

Moon Pies might be just the hor d'oeuvre you are searching for. This recipe serves 18. One serving contains 385 calories, 4g of protein, and 21g of fat. For 76 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. This recipe from Brown Eyed Baker has 638 fans. If you have corn syrup, light brown sugar, flour, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes include Homemade Moon Pies – Orange Creamsicle Moon Pies, Moon Pies, and Moon Pies.

Servings: 18

Preparation duration: 75 minutes

Cooking duration: 30 minutes

 

Ingredients:

2/3 cup light corn syrup

Pinch cream of tartar

1 egg

2 egg whites

2¼ cups all-purpose flour

¾ cup light brown sugar

1 cup powdered sugar, sifted

Pinch salt

12 ounces semisweet chocolate

8 ounces (1 cup) unsalted butter, at room temperature

1 teaspoon vanilla extract

¼ cup vegetable oil

Equipment:

plastic wrap

baking paper

baking sheet

oven

wire rack

candy thermometer

sauce pan

whisk

pastry bag

double boiler

microwave

wax paper

Cooking instruction summary:

1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.2. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.3. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.4. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.5. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.6. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

 

Step by step:


1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes.

2. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

4. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

5. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.

6. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges.

7. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.

8. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth.

9. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.


Nutrition Information:

Quickview
385k Calories
3g Protein
20g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
385k
19%

Fat
20g
32%

  Saturated Fat
13g
83%

Carbohydrates
47g
16%

  Sugar
32g
36%

Cholesterol
37mg
12%

Sodium
25mg
1%

Caffeine
16mg
5%

Get Enough Of These
Protein
3g
7%

Manganese
0.37mg
18%

Copper
0.27mg
13%

Selenium
8µg
12%

Iron
2mg
11%

Magnesium
38mg
10%

Vitamin B1
0.14mg
9%

Fiber
1g
8%

Folate
30µg
8%

Phosphorus
74mg
7%

Vitamin B2
0.12mg
7%

Vitamin A
337IU
7%

Vitamin B3
1mg
6%

Zinc
0.71mg
5%

Potassium
157mg
5%

Vitamin E
0.55mg
4%

Vitamin K
3µg
3%

Calcium
28mg
3%

Vitamin B5
0.2mg
2%

Vitamin D
0.24µg
2%

Vitamin B12
0.08µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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