Cookbook:Chocolate-coated Marshmallow Treats (Flødeboller)

Cookbook | Ingredients | Recipes

Flødeboller are a Danish chocolate-coated marshmallow treats.


Marzipan biscuitsEdit

You can use flat, round shortbread (or other) biscuits instead, or even sponge circles.

Vanilla fillingEdit
  • 250 g sugar
  • 75 g water
  • 110 g glucose syrup
  • 4 (140 g) pasteurized egg whites
  • 15 g sugar
  • ½ vanilla pod/bean
  • 1 teaspoon icing sugar
  • concentrated or dry flavoring (optional)
Chocolate coatingEdit


Marzipan biscuitsEdit
  1. Mix icing sugar and egg whites in a bowl
  2. Mix the egg-sugar mixture to the marzipan over several rounds, until the dough is uniform.
  3. Use a pastry bag to make flat, round biscuits, approximately 5 cm. in diameter.
  4. Bake in oven at 190°C until golden - approximately 10 min.
  5. Cool to ambient temperature.
  1. Mix 250 g of sugar, the water and glucose syrup in a saucepan, and warm to exactly 117°C.
  2. Meanwhile beat the egg whites lightly with 15 g of sugar.
  3. Pour the hot sugar mixture directly into the egg whites, while still beating.
  4. Beat the egg white and sugar mixture until very stiff.
  5. Open vanilla bean and scrape out the seeds, mix these with the icing sugar. Add this to the egg white mixture along with any flavoring, and stir slowly until uniform in appearance. Avoid deflating the meringue.
  6. Use a pastry bag to make 5 cm tall meringue tops on the marzipan biscuits. Make sure the foam fastens to the biscuit, otherwise it will fall off while coating.
  7. Leave at room temperature or put in refrigerator while preparing chocolate coating.
Chocolate coatingEdit
  1. Chop the chocolate finely up.
  2. Melt half the chocolate carefully in a bain-marie (or a pot floating in water in a bigger pot). Aim for 48-50°C.
  3. Put the other half of the chocolate into a bowl (make sure it is big enough for the entire cake can be submerged in chocolate). Add 2/3 of the melted chocolate, and let the two melt together WITH OUT HEATING! Only add more melted chocolate if the lumps do not melt away. The temperature must not exceed 34°C. This will keep the chocolate shiny and crunchy.
  4. Dip the meringue tops into the chocolate. Make sure all the meringue is covered. The biscuit is up to you. Sprinkle or roll in desiccated coconut. Leave to set. Do not reheat the chocolate if it starts to set, use instead some of the warm melted chocolate.