So Many Flødeboller

It has been a fun week full of spending time with friends, celebrating birthdays, baking fancy cakes, and making lots of flødeboller! They are pretty much chocolate covered marshmallow fluff piped over a thin piece of marzipan. I love them and they are one of my favorite Danish treats. One of my friends was on holidays this week and we thought it'd be nice to make some flødeboller since it has been awhile since our last attempt. And we went big. We made a double batch and filled them with different flavors.

In a few of the flødeboller we placed a whole strawberry on top of the marzipan and then piped the marshmallow fluff around it. For the other ones we left some of them plain with the original marshmallow recipe and topped them with crushed pistachios. We also added some freeze dried raspberry powder to part of the marshmallow mixture and some freeze dried seabuckthorn powder to the rest. These fruity flavors were subtle but rounded out the sweetness of the flødeboller really well.

These flødeboller weren't perfect though, the marshmallow center was not as fluffy and stiff as I would like. We followed the recipe and whipped it for 8 minutes and when we piped it they were the right consistency. But when we ate them the next evening, they were more like melty marshmallow and not a nice firm foam, the way they are when you buy them. So we still have some work to do but they still taste phenomenal!

Flødeboller (recipe adapted from Summerbird)
makes about 15 small flødeboller, depending on what size you choose to make them

60g water
150g sugar
80g glucose
1 vanilla bean, split and scraped
100g pasteurized egg whites
2 tbsp sugar
200g marzipan
250g dark chocolate, 70% cocoa solids and up
1 tbsp butter

Sprinkle some powdered sugar on your countertop or board and roll out the marzipan to your desired thickness. Cut out rounds for the bottoms of your flødeboller with a round cookie cutter or use a shot glass or a water glass like we did. Place the marzipan rounds on a tray lined with parchment paper and set aside.

Boil water, sugar, glucose, and the seeds from the vanilla bean in a small saucepan until the mixture reaches 117 degrees celsius. Use a candy thermometer if you have one, otherwise other cooking thermometers would also work. Whip the pasteurized egg whites with the 2 tablespoons of sugar until it is almost stiff while also slowly and steadily pouring the hot sugar mixture into it. Whip this mixture for another 8 minutes to create the marshmallow fluff. To add flavors to your flødeboller, simply fold a tablespoon or two of freeze dried fruit powder to your  marshmallow cream after it has been whipped for the full 8 minutes.

Fill a piping bag, with a round tip or simply use a piping bag with the end cut off, with the marshmallow mixture. Pipe some marshmallow fluff over each marzipan round and then set aside to rest for a few hours. We set ours to chill in the fridge for an hour.

Melt the chocolate over a water bath. To thin out the chocolate a little bit, I added a tablespoon of butter to the chocolate while it was melting. Place the flødeboller on a cooling rack and drizzle the melted chocolate over them until the marshmallow and marzipan are completely covered. We placed our flødeboller back in the fridge once they were covered with chocolate and kept them there until we were ready to eat them. Otherwise, leave the chocolate covered flødeboller out in a cool dry place so that the chocolate can completely harden.

As delicious as these are, I could only eat one of them at a time. These are indulgent treats so just having one was enough for me!