FlΓΈdeboller (Danish recipe)

Christmas Dec 20, 2020
Delicious meringue/marshmallow covered in chocolate and with a marzipan base, just delicious!

INGREDIENTS:

πΉπ‘œπ‘Ÿ π‘‘β„Žπ‘’ πΆπ‘œπ‘œπ‘˜π‘–π‘’πŸͺ:
Marzipan (100g)
1/2 Egg white
Flour (until it thickens)

πΉπ‘™π‘œπ‘‘π‘’π‘π‘œπ‘™π‘™π‘’π‘ŸπŸ₯£:
40ml Water
120g Sugar
55g Glucose syrup
2 Egg whites (70g)

π·π‘’π‘π‘œπ‘Ÿπ‘Žπ‘‘π‘–π‘œπ‘›πŸ«:
Chocolate of choice
1tsp coconut oil (opt)

LET'S GET STARTED:

Heat up the sugar, water and glucose syrup until it starts bubbling up, then leave it for 2 min and remove from the heat.

On a bowl, put the egg whites with 1tbp of sugar and whip them until you can turn the bowl upside down and they don’t fall! So be careful, we do not want to start over again!

Now it is time to incorporate the syrup mixture we just made, add it to the egg whites slowly while mixing at a high speed. (Do not worry if the syrup is hot, just do it slowly and don’t stop mixing!).

Once all the syrup is incorporated just keep mixing for at least 5 minutes, that is gonna help get the consistency we need.

Put them on a piping bag or a normal one with a big tip and build the flΓΈdeboller on top of your cookie of choice.

Melt some chocolate on a glass big enough to dip you flΓΈdeboller in (add 1tsp of cocoa powder if the chocolate it is too thick). Now dip them in the chocolate and let them cool down and they are ready to enjoy!

Tip: If you can’t dip it, just throw the chocolate on top of it instead! It’ll work out too!

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