Samoa Star PoppersIngredients:

2 to 3 Boxes – Girl Scouts Samoa Cookies

Measure 1 cup of the crushed Samoa Cookies

1 cup - egg white

1 cup – sugar

Shortening to grease baking pan

Flour to dust baking pan

Frosting:

1 lb – Dari Gold Salted Butter

2 Cups – Sugar

1 cup – Water

1 cup – Egg White

Procedure:

1 – Crush the Samoas using a grinder or chopper. If you don’t have one, put it inside a ziplock back and use the back of a rolling pin and crush it into pieces. Set aside. Then prepare your sheet pan by greasing it with the shortening all over using a brush, then dust it with flour. Remove excess flour. Set aside.

2- Beat the egg whites in medium to high beat, after a minute, slowly start adding the sugar. Let it continue to mix until it start foaming almost into a meringue but not quite. Don’t let it reach into a shiny stage.

3- In three parts, fold in the Crushed Samoa Cookies, until everything is mixed in.

4 – Spread the mixture on the floured sheet pan and level it out. Bake in a pre-heated oven of 350 degrees for about 30 minutes. Each oven is different, so you have to check it every now and then. You do not want it to burn. You just want it to be golden brown.

5 – While it is baking. Prepare the frosting.

6 –Combine the sugar and the water. Prepare the egg white in a mixing bowl. While you set the sugar and water into high heat, bring it to a boil for roughly around 6 minutes. Once it is almost ready, then start the mixer to high using a wire whisk. Once you see it starts foaming, add the syrup slowly. Pour everything in. Let it continue to mix in high heat until it forms into a meringue.

7- While waiting, start chopping the butter into small cube sizes.

8- When meringue balls starts forming on top, change the mixer low beat and slowly add the butter chunks one at a time until you finish. Let it mix until you see it turn into frosting, roughly about 10 to 15 minutes. Remove and set aside.

9 – Once the Samoa Meringue is baked. Let it cool. Then start chopping it into small pieces or chunks.

10 – Save ¼ of the frosting for decoration. Add the chopped meringue Samoas into the buttercream and mix all together. Chill for an hour.

11– Remove from the freezer. With a scooper, grab a handful and flatten it, then grab a couple of star cookie cutters and start cutting

the shapes.

Chill these again and reuse it if you have guests, serve it with coffee… or if you want to give it as a gift, you can put in in small candy cups and a cute gift box. But it’s best to keep it chilled. Or you can also shape it in a

round metal pan and frost it with the extra buttercream frosting and top it with glittered snowflakes or flowers and it can be a mini cream cake or tort to grace any occasion. It’s truly a delightful pastry now, something that you can pop in your mouth every day. Watch though coz it’s very addicting!

Submitted by: Cynthia Golpe Snoqualmie, WA/ 425-4434105