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Danish Flødeboller

Servings: 25 flødebollers
Flødebollers are a Danish version of chocolate covered marshmallow cookies or confections with a wafer type base that we find here in the United States, except so very much better.
While I lived in Denmark for a short time, I would buy these freshly made flødebollers from confectionery shops. Sometimes they were coconut coated over the chocolate, and various shops made different flavors, such as coffee or mocha flavor.
Be creative, and try your own flavoring or topping to these wonderful treats...............Diana

For Flødeboller Base:
1 1/4 cups all-purpose flour
3 1/2 ounces butter or margarine
5 tablespoons granulated sugar

The Flødeboller Filling*
6 egg whites
1/2 - 3/4 cup sugar

For Chocolate Coating:
12 ounces good quality bittersweet or semisweet chocolate coating, or
12 1 ounce squares of bittersweet or semisweet baking chocolate

Preheat oven to 390-400 degrees F. Line 1 or 2 jellyroll pans (with at least 1/2 inch sides) with parchment paper or wax paper.

For Flødeboller Base:
In a large mixing bowl, combine flour and butter (or margarine), and mix in sugar to make a dough. Roll out dough very thin, about 1/8 of an inch thick. With a 2-2 1/2 inch cookie cutter, cut out approximately 25 round circles. Place rounds of dough onto prepared jellyroll pans, and bake at 390-400 degrees F for 10 minutes. Remove from oven and let cool on rack.

For Filling:
Whip egg whites until very stiff peaks form. Add sugar slowly to beaten egg whites. Pipe the egg white filling onto the baked and cooled round flødeboller bases. Place in oven and bake for 5 minutes, or until the egg white filling has puffed up.

For The Chocolate Coating:
Melt the chocolate in the top of a double boiler over hot (not simmering) water. Remove melted chocolate from stove, and dip or brush flødebollers with chocolate coating, and place them on a baking sheet lined with wax paper. Let cool completely. Do not refrigerate as the creme filling will get too hard. Store in airtight container in a cool place in your kitchen or pantry.

*Note: Ready-made store bought marshmallow creme in a jar can be substituted for the flødeboller creme filling ingredients in this recipe.

Makes: Approximately 25 flødebollers.

Photograph taken by Diana Baker Woodall© 2002

Source: Danish Cookbook
Date: October 2, 2002