Bravo’s Top Chef Just Desserts Contestant Megan Ketover

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Directions

Gingersnap Whoopie Pies
Preheat oven to 350F.
Cream together the butter and brown sugar until light and creamy.
Add egg and mix until combined. Drizzle in honey and dark corn syrup and mix well. In a separate bowl, whisk together the flour, spices and baking soda. Add the flour mixture to the creamed mixture, followed by the buttermilk. Mix on medium speed for 2 minutes. Pipe or scoop onto sheet pans. Bake for 10-12 minutes until set and light golden brown. Allow to cool, and then fill with the brown sugar frosting, sandwiching two cookies together.

Brown Sugar Frosting
Combine the brown sugar and egg whites over a double boiler and whisk together constantly until sugar dissolves, and mixture is warm, but not hot, about 8 minutes. Put mixture into the bowl of a standing mixture and whip until a stiff meringue forms and mixture is room temperature, about 10 minutes. Switch to the paddle attachment. Add one piece of the butter at a time. When all the butter is added beat the mixture until combined and mixture is smooth and fluffy. Add the vanilla extract. This icing should be refrigerated after filling whoopie pies.