Flødeboller. Fløøøøødeboller. How does one pronounce this letter → ø? Well, I googled it and to me, flødeboller sounds quite like “fruuuu-bohlar”. This Danish dessert is a rather curious thing. But what’s not to love? The basis for every Flødeboller is a marzipan biscuit, frosted with a huge dollop of marshmallowy fluff, and then covered in chocolate. Biscuits, fluff, and chocolate. Yaaaaas please.
Ever since the first time I spotted these online, I’ve been dying to whip up a big batch of Italian meringue and frost a bunch of tiny little biscuits with it. There is something exciting and oddly therapeutic about meringue making, and these were no exception (which is something I really need right now in the midst of finals!).
At some point of researching just exactly what Flødeboller are, it occurred to me that–TA DA!!–they look like Christmas trees. From there I went all peppermint-crazy because I have a serious thing for peppermint flavored desserts. To be completely honest with you guys, when I made these I put too much peppermint extract in the meringue, so I halved the amount in the recipe. But if you’re not a huge fan of peppermint, as Roy is (why does Roy always sound like such a spoiled Princess on here, I swear he’s not that picky!), then I suggest replacing the 1/2 tsp of peppermint extract for 1 tsp of vanilla extract/vanilla bean paste instead. You could even decorate with whatever sprinkles or candies your heart desires rather than candy cane bits too.
Can we talk about how it’s almost the middle of December? I’m sure we’ll all pretty blown away by this fact. Have you guys gotten all your Christmas shopping done yet? I’ve barely had time to do all of the holiday baking I want to and I have so much work and I am leaving for Hawaii in 8 days and OMG 8 days??! I am both excited but also completely stressing out now. I love Christmas, but gosh can things get hectic around this time of year. So in lieu of realizing just how much work I still have to do, I’m keeping this post short and sweet today. But see you guys next week with maybe some Christmas cookies!!! Ok byeeeeee~
Recipe makes about 20 cookies. Adapted from Always With Butter Blog.
for the biscuit:
100g marzipan (about 1/2 a log of the store-bought brand Odense)
1/2 egg white
1/4 cup flour
1. Preheat the oven to 350°F. Line a baking sheet with parchment or a silicone mat. Separate one egg white into a small bowl. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the marzipan and 1/2 of the single egg white together until combined. Add in 1/4 cup of flour and beat till the dough stops sticking to the sides of the bowl.
3. Lightly flour a work surface. Roll out the biscuit dough to 1/4 in. thickness. Use a 1-2 in. round cookie cutter to cut out the biscuits. You can knead the dough and reroll it again to cut out more circles. You should get about 20.
4. Bake for about 10 minutes until the biscuits turn a light golden brown on top. Remove from the oven and let cool completely.
for the marshmallow filling:
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt
2 1/2 egg whites
1/4 tsp cream of tartar
1/2 tsp peppermint extract
5. In a saucepan, combine the sugar, corn syrup, water, and salt. Heat the mixture on medium-high, making sure not to stir, until it reaches 240°F.
6. In the mean time, in the bowl of a stand mixer, whip the egg whites and cream of tartar to soft peak stage. With the mixer on low, slowly drizzle in the hot liquid mixture. Beat on high speed until the meringue reaches stiff peak stage and becomes thick and glossy. Transfer the meringue to a piping bag.
7. With a large round tip, pipe the meringue out onto the cooled biscuits. Place the meringues in the fridge to slightly harden and set for an hour.
11 oz. white chocolate
green and blue gel food coloring
1-2 tbsp vegetable shortening
crushed candy canes
8. When the meringues are almost done, melt the white chocolate in a double boiler. Add in a few dabs of green and/or blue food coloring to reach a light green color. To thin the chocolate, add in 1-2 tbsp of vegetable shortening. This will make it easier to coat the meringues with the chocolate.
9. Dip the meringues upside down into the chocolate or pour the chocolate over the top of them so each one has been fully covered. Tap/shake off any excess chocolate. Sprinkle crushed candy cane bits on top before the chocolate hardens.
10. Let the Flødeboller sit at room temperature for the chocolate to set.
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