Go to the Recipe: Homemade Pumpkin Ding Dongs
It's on our list! No timeframe set though.
Thanks!!! Now, about that Twinkie suggestion 👀
It does not dissolve into the cake. It is a stable foam that lends itself well as a filling just like the classic.
* Assuming there would be leftovers
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 👀
You are still adding air in the creaming stage and this helps to keep the cake light in texture.
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?
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.
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.
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.
