Go to the Recipe: Homemade Pumpkin Ding Dongs
This looks like a fun process to try... If I wanted to try different flavored fillings (peanut butter, banana, coffee, etc.. ) what sort of considerations should I have in mind to make a switch between pumpkin and another 'flavor'? It would seem like there are characteristics the pumpkin puree brings that make it hard to just swap in something in place of the pumpkin.
Did not explore any other fillings other than the plain meringue. Banana mash or puree will swap in for the pumpkin. Peanut butter is another story since the fat will deflate the meringue, while peanut butter whip cream would be nice. Another route would be to make the egg foam ribbon with egg yolks and then whip in peanut butter, then whip cream, for a super rich filling. Coffee can be the whipped meringue with espresso powder and a splash of coffee liquor. Please share pics when you give it a go.
Thank you - peanut butter had me as far as where to start, everything I could think of would have been heavy and seemed like it would sink.
If you are going to add boiling water at a later stage of mixing, is there any reason you use creaming method rather than just using melted butter to begin with?
You are still adding air in the creaming stage and this helps to keep the cake light in texture.
As far as absorption. If I omit the whipped cream and pumpkin would the meringue just dissolve into the cake? Is there also a possibility to make a yellow cake version for Twinkie purposes 👀
* Assuming there would be leftovers
It does not dissolve into the cake. It is a stable foam that lends itself well as a filling just like the classic.
Thanks!!! Now, about that Twinkie suggestion 👀
It's on our list! No timeframe set though.
