Red Velvet Moon Pies
Chewy red velvet cookies sandwiched with vanilla bean marshmallow filling and topped with dark chocolate and sprinkles.
Servings: 12 medium-sized moon pies (24 red velvet cookies)
For the Red Velvet Cookies:
  • 2 1/2 cups 325 g all-purpose flour
  • 2 teaspoons dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 stick + 6 tablespoons 210 g unsalted butter, softened
  • 1 cup 200 g sugar
  • 1/2 cup 110 g light brown sugar
  • 1 tablespoon Red Velvet Bakery Emulsion see Sweetapolita's Notes
  • 2 eggs
  • 1 teaspoon vinegar
For the Vanilla Bean Marshmallow Filling:
  • 2 egg whites room temperature
  • Pinch of cream of tartar
  • 2/3 cup 215 g light corn syrup
  • Pinch of salt
  • 1 cup 125 g confectioners' sugar
  • 1 teaspoon vanilla bean paste
For the Chocolate Coating:
  • 12 ounces 340 g best-quality dark chocolate, chopped or callets
  • 1/4 cup 60 ml vegetable oil
For decorating:
  • Rainbow nonpareils
Make the Red Velvet Cookies:
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, cornstarch, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, and emulsion on medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, beating until well-combined, about 30 seconds. Beat in the vinegar.
  4. Decrease the mixer speed to low, and gradually add the dry ingredients until just combined. Do not over-mix. Using two spoons or a 50mm cookie scoop, drop dough onto baking sheets about 2" apart. Bake for 9 minutes (be sure to not over-bake, or cookies will be dry and not soft and moist inside.) Allow to cool on baking sheet on wire rack for 10 minutes, and then gently transfer cookies to rack to cool completely.
Make the Vanilla Bean Marshmallow Filling:
  1. Wipe a stainless mixer bowl and whisk attachment with lemon juice or vinegar to ensure it's grease-free. Place the egg whites and cream of tartar in the bowl and begin to whip on low speed. Meanwhile, place the corn syrup in a small saucepan and clip on a candy thermometer. Turn the heat to medium-high and let the syrup bubble. While the syrup cooks, increase the mixer speed to high gradually and continue to beat the egg whites until firm. When the syrup reaches 235°F, keep the mixer to high speed and gradually pour the hot syrup in a steady stream. Continue to beat on high speed until the meringue is thick and glossy, about 2 minutes. Beat in the vanilla bean. Reduce the mixer to low and add the confectioners' sugar. Best used the same day.
Make the Chocolate Coating:
  1. In a double boiler, or in a microwave-safe bowl, melt the chocolate and oil until smooth.
Assemble the Red Velvet Moon Pies:
  1. Fill a large pastry bag fitted with a large round tip with the filling (or you can simply spread the filling with a spoon), and pipe a generous dollop on the underside of half of the cookies. Top each one with another cookie and gently press down to secure. Place the sandwiched cookies on a wire rack over a piece of wax paper (to catch the excess chocolate) and pour the coating on top of each one. Guide the coating down the sides with a small offset palette knife of spoon.
  2. Top with rainbow nonpareils and let sit at room temperature until firm. You can also place the tray in the refrigerator to speed up the process.
  3. The moon pies will keep in an airtight container at room temperature for up to 2 days.
Sweetapolita's Notes

*Marshmallow filling recipe "barely" adapted from, as well as Chocolate Coating recipe.