Nothing says Maine quite like a classic Whoopie Pie—the official "State Treat" as of 2011. While there are many modern variations, the most authentic Maine recipes typically rely on shortening for that specific "bakery-style" texture and often feature a touch of Marshmallow Fluff in the filling.
Here is a recipe based on the traditional Maine style from the Maine Bicentennial Community Cookbook.
The Chocolate Cakes
This batter creates a stiff, cake-like cookie that stays soft but holds its shape.
Ingredients:
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1/2 cup vegetable shortening
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1 1/2 cups sugar
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2 eggs
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1/2 cup unsweetened cocoa powder (mixed with 1/2 cup hot water)
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1/2 cup sour milk (or buttermilk)
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1 tsp vanilla extract
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2 2/3 cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1 tsp salt
Instructions:
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Prep: Preheat your oven to 375°F and grease your baking sheets.
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Cream: Beat shortening and sugar together, then add the eggs and mix well.
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Mix Liquids: Stir your cocoa/hot water mixture, vanilla, and sour milk into the creamed base.
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Combine: Sift the dry ingredients together and gradually add them to the wet mixture until smooth.
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Bake: Drop by rounded spoonfuls onto the sheets. Bake for approximately 10–12 minutes. Let them cool completely on a wire rack before filling.
The Classic Maine Filling
Many Mainers swear by a "cooked" filling or one heavily featuring Marshmallow Fluff for stability.
Ingredients:
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2 cups Marshmallow Fluff (or creme)
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1 1/2 cups powdered sugar
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1 cup vegetable shortening
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1 1/2 tsp vanilla extract
Instructions:
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Whip: Using a stand mixer or hand mixer, beat the Fluff, powdered sugar, and shortening together until white and very fluffy.
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Flavor: Beat in the vanilla extract.
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Assemble: Spread a generous dollop on the flat side of one cake, then press a second cake on top.
Pro Tips for the Best Result
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The Wrap: Authentic Maine whoopie pies are almost always individually wrapped in plastic wrap. This helps the cakes "ripen" and stay moist.
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Sour Milk Hack: If you don't have sour milk, just add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes.
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Size Matters: Use a medium cookie scoop to ensure your cakes are uniform so they match up perfectly when you sandwich them.
