Chocolate-coated Marshmallow Treats (Flødeboller)
Flødeboller are a Danish chocolate-coated marshmallow treats. You can use flat, round shortbread (or other) biscuits instead, or even sponge circles instead of the marzipan biscuits.
Source and licence
"Chocolate-coated Marshmallow Treats (Flødeboller)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chocolate-coated_Marshmallow_Treats_(Fl%C3%B8deboller), revision 4517469), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate-coated_Marshmallow_Treats_(Fl%C3%B8deboller)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517469
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Denmark. Associated with Denmark by curated dish list: flødeboller (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 100 g icing sugar
- 2 ea. (60 g) pasteurized egg whites
- 300 g marzipan (pure)
- 250 g white granulated sugar
- 75 g water
- 110 g glucose syrup
- 4 ea. (140 g) pasteurized egg whites
- 15 g sugar
- ½ vanilla pod/bean
- 1 teaspoon icing sugar
- Concentrated or dry flavoring (optional)
- 500 g dark (58–64%) chocolate
Method
- Mix icing sugar and egg whites in a bowl
- Mix the egg-sugar mixture into the marzipan in several stages until the dough is uniform.
- Use a pastry bag to make flat, round biscuits, approximately 5 cm in diameter.
- Bake in oven at 190°C until golden (approximately 10 min).
- Cool to ambient temperature.
- Mix 250 g of sugar, the water and glucose syrup in a saucepan, and heat to exactly 117°C.
- Meanwhile, beat the egg whites lightly with 15 g of sugar.
- Gradually pour the hot sugar mixture directly into the egg whites, while still beating.
- Whip the egg white mixture until very stiff.
- Split 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.
- Use a pastry bag to pipe 5 cm tall meringue tops on the marzipan biscuits. Make sure the foam adheres to the biscuit, otherwise it will fall off while coating.
- Leave at room temperature or put in refrigerator while preparing chocolate coating.
- Finely chop the chocolate.
- Melt half the chocolate carefully in a bain-marie (or a pot floating in water in a bigger pot). Aim for 48–50°C.
- 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 ⅔ of the melted chocolate, and let the two melt together WITHOUT 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.
- 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, then leave to set. Do not reheat the chocolate if it starts to set, use instead some of the warm melted chocolate.