Strawberry Basil Whoopie Pies

I guess I'm on a kick with these non-traditional desserts. Red wine cupcakes? Basil in whoopie pies? I'm into it lately--and I'm okay with it. While looking for recipes online, I stumbled upon a recipe for strawberry basil whoopie pies, but it just wasn't up to the task. Boxed cake mix doesn't happen in the house. But I couldn't shake the idea. Basil and strawberries and cookies? Meant to be.

The other recipe used chopped basil pieces mixed into the cake mix. I wasn't feeling that either. I was looking for a much more subtle basil flavor, and oh, I didn't want the basil to oxidize and look disgusting after a day or two. On a similar visual note, I add a tiny amount of pink food coloring to these cookies, I really wanted them to say "strawberry!" when you see them. Feel free to leave the food coloring out, if you're not into that kind of thing. Really though, pink cookies!

If this combination freaks you out, take a deep breath... and take a bite. Strawberries with a hit of basil is such a great way to embrace the changing seasons, and the produce that it so suddenly available. I love you, strawberries. I love you, basil. Thank you for coming back to me.

Strawberry Basil Whoopie Pies 

adapted from Matt & Renato's recipe
makes about three dozen cookies

Strawberry Whoopie Pies 

Ingredients    
   1 cup (about 5 ounces) stemmed and halved strawberries
   3 1/2 cups all-purpose flour
   1 1/2 tsp. baking powder
   1 tsp. baking soda
   3/4 tsp. salt
   2 cups light brown sugar
   2/3 cup canola oil
   1/2 cup plain yogurt
   2 large eggs
   a few drops pink food coloring

Directions 

1. To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
2. Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

Basil Meringue Filling 

Ingredients  
   5 egg whites
   1 1/2 cups granulated sugar
   4 sticks butter , cut into cubes, at room temperature
   Basil simple syrup, added to taste (see below)

Directions

1. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. 
2. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. 
3. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add basil simple syrup one tablespoon at a time, until reaching desired flavor 

Basil Simple Syrup 
Ingredients 
   1 cup water
   1/2 cup sugar
   1/2 cup washed basil leaves

Directions 

1. Bring to a simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Let the syrup cool completely, then pour through a fine sieve into a jar or resealable container.