Black Moons
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What’s in a name? The Amish call these “Whoopie Pies”. Some call these “Moon Pies”. I call them “Black Moons”. Everyone has to have memories of these sweet little cakes in their childhood!
Some use egg whites and confectioners sugar in their cream. Some use Marshmallow Fluff and Confectioners sugar. Some like me, use all three. This is my Maternal Grandmother’s recipe through and through.
The cake is a perfect density…not too soft but not too stiff. The cake is just right. The marshmallow cream filling is delicious. A filling like you have never tasted.I have seen filling recipes that sound like frosting I make from scratch for cakes. Its too rich and sweet for the filling in these.
I remember my Grandma every time I make them. These are truly “comfort food” to me!
PrintIngredients
Ingredients
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Marshmallow Fluff is made right here in New England. I grew up eating “peanut butter and fluff”. It is also available in Raspberry and Strawberry flavors. Wanna know the history of Marshmallow Fluff? Check this out.
Check out my Black Moons with Chocolate Mascarpone Filling here.
“Black Moons” are a family tradition in our homes. Mom would make them every week and pack them in our lunchboxes. This receipe is spot on except we leave out egg whites in the filling and add a little milk for consistency. Yummy!
Preheat the oven to 400 and bake for 9 minutes. They will come out perfect. This is using a gas stove, FYI. I have never put egg whites or milk and use the recipe for the filling as listed above.
Not sure what the question is.
I grew up in New England and my Aunt Bea made these all the time. We called them black moons as well. My Aunt was an exceptional baker and even when I follow her recipe exactly they still are ever as good as hers were. The recipe is exactly the same except she substituted 3-4 tablespoons of milk in lieu of the egg whites when making the filling. I think I will give the egg whites a try next time. I also think I makes a difference which cookie sheet you use. I made these the other day and one batch came out completely different with one particular cookie sheet. Very odd. They did not rise. All the others came out perfect on the other cookie sheets.
Yes, that’s weird that you say that about the cookie sheets. My cousin has made this same recipe and has said they didn’t rise. She said she used fresh baking powder and baking soda, so we couldn’t figure out why. This may be the reason. What type of pan did you use for the ones that did not rise?
Anyway, so glad they brought back memories for you!