Homemade oatmeal marshmallow cream pies are today’s topic and recipe. However, the title of this post is known as, The One Where I Hip-Check Little Debbie into the Boards and Sculpt Alton Brown in Marshmallow Cream.
Wading through pubescent hormones on the path to becoming a young woman is not always an easy task. As I recall, the teen years were either wonderfully fun and exciting, or laden with mood changes of such magnitude that I would never experience again.
Until pregnancy, that is…
In short, it was a time in which my personal biochemistry zipped-back-and-forth as rapidly as a hockey puck on a power play.
Did I really just compare hormonal fluctuations with a hockey reference? Yes. I believe I did.
During a time of such estrogen upheaval, I turned to the one woman in my life that I could count on to understand what I was going through. She was sweet, comforting, and not at all judgmental–exactly what every teen girl needs.
Her name was Little Debbie.
Little Debbie and I were great friends. She consoled me with a steady diet of oatmeal cream pies whenever I needed them. Her soft oatmeal cookies with that super-sweet cream filling tasted like a thin slice of heaven in a cute cellophane bag. Her little pies were guaranteed to elicit smiles. However, as time went on and the hormonal surges of adolescence had quelled, I outgrew my dependence on Little Debbie’s pre-packaged happiness.
Sometimes friends grow apart. It happens.
Later in life, I invited Little Debbie over to help me cope with the new surges that come while chasing a very busy toddler and being 8 months pregnant with his little brother. I picked up a box of oatmeal cream pies, fully intending to
devour savor the entire box in one sitting. Only this time, Little Debbie wasn’t as appealing as she once was. This time her oatmeal cream pies tasted of chemicals and other non-comforting flavors. How rude. My-pregnant-self had only one option at a time like that…
I had to hip-check Little Debbie into the boards and take matters into my own hands.
Sometimes a girl just has to stand on her own two feet…with a homemade oatmeal marshmallow cream pie in her hand.
Take that, Little Debbie! I am a grown woman. A grown woman that can make her own oatmeal cream pies.
Let me tell you something, Friends–I can’t believe it took me so long to make these at home. The cookies are firm enough to bite into without completely falling apart, and the marshmallow cream? My goodness, the marshmallow cream is so light and fluffy that it practically melts the second it hits your mouth. Besides, marshmallow cream is incredibly easy and so much fun to
play with make at home.
Bake up a batch of oatmeal cookies. I figured we’ve done enough cookies around here that the step-by-step wasn’t really necessary. Once the cookies have completely cooled, stack them in like sized pairs.
Comfortably Domestic Confession: I’ve been looking for an excuse to make marshmallow cream from scratch every since I saw Alton Brown pull his homemade stuff out of the pantry on an episode of Good Eats. I couldn’t find his recipe, but after a little trial and error, I came up with what I hope AB would consider palate worthy. I will say that it is, at the very least, darn tasty sandwiched between cookies.
To create the marshmallow cream, gather a few egg whites, some sugar, cream of tartar, powdered sugar, corn syrup, water, and vanilla bean paste. (Vanilla extract may be substituted.)
Beat the egg whites and cream of tartar on medium speed until foamy. The cream of tartar is in there to stabilize the egg whites.
With the mixer running, gradually sprinkle the sugar into the egg foam, and continue mixing until soft peaks form. A “soft peak” occurs when you tip the paddle (or whisk) upside down and the egg foam stands straight up for a second or two before collapsing back on itself. Set the aside for a moment while cooking the syrup.
Whisk together the corn syrup, powdered sugar, and water in a small saucepan.
Cook and stir the mixture over medium heat until it comes to a rolling boil, which can not be stirred down.
Turn the mixer on low speed, and slowly drizzle the hot syrup into the fluffy egg whites. The heat of the syrup will cook the egg whites as it mixes.
Once all of the hot syrup has been incorporated, turn the mixer up to medium speed, and continue beating for 5 minutes, or until it is very thick and fluffy before stirring in the vanilla bean paste.
So fun and easy! Just look at how soft and pillowy the marshmallow cream looks! Makes me want to lay my head down and take a nap–but that would be rather messy, so I’ll refrain.
Now go back to those neat little stacks of cookie pairs and grab a couple of them. Pipe a good layer of marshmallow cream onto the flat underside of one of the cookies, and then top it with the flat side of another cookie to make a sandwich. Feel free to just slap the marshmallow cream on there with a knife if you don’t want to fuss with a piping bag.
Continue filling and topping cookies until all of the oatmeal marshmallow cream pies have been made.
Be forewarned: the recipe for marshmallow cream makes nearly twice as much as will be needed to fill the sandwich cookies. The leftovers store well in an airtight container in the refrigerator for up to two weeks. Perfectly ready for dolloping onto a mug of hot cocoa, spreading on graham crackers, or dipping fresh fruit.
In addition to good eating, homemade marshmallow fluff has a variety of entertaining uses, such as spying celebrity silhouettes. Think of it as looking for shapes in cloud formations, only they’re comprised of less condensation and more corn syrup.
Since Alton Brown started this whole homemade marshmallow cream madness, I found it only fitting that he was the first celebrity spotted.
With a flip like that, this one can only be Conan O’Brien.
Since he has one of the most recognizable silhouettes in American Pop Culture, Alfred Hitchcock appeared in the fluff.
Bottom line? If homemade oatmeal marshmallow cream pies don’t bring a smile to your face, the marshmallow fluff is bound to.