Peanut Butter and Jelly Whoopie Pies

*Back To School Collection-HANDS-ON: 1 hr *TOTAL: 1 hr (plus cooling) *MAKES: 15

FOR CAKES:
1-1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
2/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk

FOR FROSTING:
3 large egg whites
1/2 cup sugar
1/4 tsp salt
2 sticks (1 cup) butter, cut into bits, at room temperature
1/2 cup Concord grape jelly, plus more for spreading

1. Position a rack in center of oven and preheat to 350 degrees.
2. For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.
3. Drop 1 heaping TB batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.
4. For Frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn't be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add 1/2 cup jelly and beat until incorporated.
5. Spread 1 heaping TB frosting on flat sides of the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

(Source: dash magazine & photo also)