Flødeboller is a Danish specialty that is super delicious. It is a chocolate covered fluffy meringue with a bottom made of marzipan or waffle. The original is dark chocolate and meringue but they can be made with different flavors. I have made the original, one with licorice, which is also a common variation and then my own invention – one with lemon. I have a thing for cakes/desserts with lemon because in my opinion it perfectly balances out all the sweet, heavy stuff that desserts are often made of and gives a fresh taste to it.
(Original, Licorice and Lemon – approx. 45 in total)
60 g water
150 g sugar
80 g glucose
1 vanilla pod
100 g pasteurized egg whites
2 tbsp. sugar
200 g marzipan
dark couverture chocolate
white couverture chocolate
1-2 tbsp. licorice powder
1/2 organic lemon
The marzipan is rolled to the desired size for the bottoms and cut into 3-5 mm slices. They can be brushed on both sides with melted chocolate if desired and placed to dry in a cold place. (It makes the bottom more stabile, but it’s not necessary for taste.)
Combine water, sugar, glucose and the split vanilla pod in a pot and bring to a boil. Meanwhile whip the egg whites with the 2 tbsp. sugar with a mixer and mix until soft peaks form. When the water and sugar reaches a temperature of 117 degrees it’s carefully and slowly poured into the stiff egg whites while mixing at the same time. Continue to whip for about 8 minutes.
Divide the meringue in thee bowls for the different flavors. One is mixed with 1 tbsp. licorice powder for the licorice variation and the second one is mixed with the zest and juice from the lemon. Pour one meringue mix at a time into a piping bag with a rather large tip. Place it over the marzipan bottoms and squeeze out the meringue into small peaks.
Let the “flødeboller” rest a couple of hours. Place them on a sheet of baking paper or a rack and cover the ones with the original filling with tempered dark chocolate and the licorice and lemon ones with tempered white chocolate and decorate them with licorice powder and glitter (if you don’t have any glitter you could also use lemon zest/sprinkle etc.) I find it easiest to use a spoon and a knife when covering. Just pour a spoonful on the top and spread with the knife.
To temper the chocolate set up a water bath: Rest a metal bowl on a pot with 2-3 cm of water in the bottom. Make sure the bottom of the bowl is at least 2-3 cm above the surface of the water, not resting in the water. Bring the water in your pot to a simmer (do not boil). Chop the chocolate into pieces and melt around 2/3 of your chocolate over it and bring the temperature of the chocolate to 50 degrees. Place the remaining 1/3 of the chocolate in another bowl and pour in around 2/3 of the now melted chocolate and stir together until it has all melted smoothly and the temperature is 30-32 degrees. Keep the remaining of the melted chocolate at 50 degrees for use if the mixture gets too cold and starts to thicken. Then pour in some of the hot chocolate and mix again. The same procedure works for the white chocolate however it needs to be at 28-30 degrees when mixed together and used.
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