Flødeboller (Danish Marshmallow Puffs)
Flødeboller are Danish marshmallow puffs made with baked marzipan cookies topped with whipped vanilla egg whites dipped in chocolate.
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Servings: 30
Equipment
- Rolling Pin
- electric hand mixer
- piping bag with round tip (or plastic bag with the tip cut off)
Ingredients
- 10 oz marzipan (or 30 cookie bases)
- 5 oz egg whites (from about 5 medium eggs)
- 1 and 1/2 cups granulated sugar
- 1/2 cup water
- 1 vanilla pod
- 1 tbsp coconut oil
- 11 oz dark chocolate
Decoration
- coconut flakes, freeze dried raspberries, etc. (optional)
Instructions
- Preheat oven to 345°F (175°C).
- Roll out the marzipan to about 1/4 inch thick. Use a small glass or round cookie cutter to cut about 30 circles. Bake for 4 - 5 minutes. Optional: if the cookies have spread out during baking, you can use the glass to cut the center out again after they are baked.
- Whisk the egg whites until stiff.
- Add the sugar and water to a saucepan. Scrape out the seeds from the vanilla pod and add to the mixture. Bring the mixture to a boil and let boil for two minutes.
- Slowly add the boiling syrup to the egg whites while whisking constantly. Continue whisking for about ten minutes, until the egg whites are stiff and retain their shape when you flip the bowl upside down.
- Pipe the egg white mixture onto the cookie bases. Let the cookies set at room temperature for about one hour.
- Heat the coconut oil in a saucepan. Add 2/3 of the dark chocolate and heat until melted. Remove the saucepan from the heat and add the rest of the chocolate, stirring until it's all melted. Pour the chocolate into a glass or mug.
- Carefully dip the egg white portion of each cookie into the chocolate, holding onto the cookie base. Let the excess chocolate drip off and then quickly flip the cookie upright and set on a baking mat or baking paper to harden.
- Optional: after the chocolate has set for a couple of minutes you can sprinkle the tops with coconut flakes, freeze dried berries, etc.