Whoopie pies or macaroons – the fight is on

Published: 24 May 2010

That Carrie Bradshaw has a lot to answer for. We all turned cupcake crazy after she was seen munching a giant cake outside a New York bakery and now, rumour has it that a newer, très chic sweet treat is set to feature in the upcoming Sex and the City film – and take the nation by storm – the French macaroon.

Smooth cream, ganache or almond paste is spread thickly onto two crunchy pastel coloured wafers to create a taste sensation like no other. They’re the cute, colourful afternoon treats that are coming to a bakery near you.

Yet earlier in the year, American whoopie pies were predicted to be the next big thing. Surely they haven’t already had their heyday?
We need not worry as Harrods has reported fast sales of these sugary sweets pies. Which aren’t really pies at all. Is it a cookie? Is it a cake?  No one really knows. Yet the one thing you can be certain of is that once you try the thick swirls of butter icing sandwiched between two rich, dense pieces of sponge with an icing glaze you’ll be in heaven.

The Flour Advisory Bureau can’t promise you Carrie’s wardrobe or the Sex and the City girls’ love lives but what our recipe can give you is a break from reality. That little bit of luxury on a stressful day. We recommend you try our macaroons on a lazy Sunday afternoon with your feet up on the sofa. If only to show off your Manolos of course.

Raspberry and white chocolate macaroons
225g (8oz) icing sugar
125g (4oz) ground almonds
4 medium egg whites, at room temperature
25g (1oz) granulated sugar
Pink food colouring
For the filling
50ml (2fl oz) double cream
100g (3½ oz) good quality white chocolate, broken into pieces
40g (1½ oz) fresh raspberries, lightly crushed

1. Line three baking sheets with grease proof paper. Mix the icing sugar and almonds in a food processor until very fine.
2. In a large mixing bowl, whisk the egg whites until they begin to form peaks. Continue whisking, adding the granulated sugar 1tsp at a time, until the mixture is shiny. Add enough pink food colouring (using a cocktail stick) to make the mixture a very vibrant pink. It may look bright but some of the colour fades when baking.
3. Gradually stir in the almond mixture. Fill a piping bag fitted with a 1cm (½ in) nozzle. Holding the bag upright, pipe circle shapes on to the baking sheets. As you pipe, don't lift up the nozzle; keep it still and let the mixture swell out around it. This will ensure the top is rounded and smooth. Lift the nozzle out gently.
4. When you've finished piping, wet the tip of your finger with cold water and smooth down any little pointed bits of mixture. Leave to stand, uncovered, at room temperature for 4hrs - this will give the macaroons their special shine when baked.
5. Heat the cream in a small pan to just under boiling point. Add the chocolate and leave to melt without stirring. Stir until glossy then lightly stir in the raspberries. Chill until it is thick and spreadable.
6. Preheat the oven to 160ºC (140ºC fan) gas mark 2. Bake the macaroons for 10-12min until crisp. Leave to cool on the paper on a wire rack and then very carefully peel away when cold. Make sandwiches with the chocolate cream and two macaroons.