Flodeboller Danish Marshmallow Puff Cookies

5 from 1 vote

Homemade Christmas Flødeboller recipe. Chocolate covered marshmallow marzipan cookies are filled with jam and sprinkled with coconut.

Prep Time1 30

Cook Time10

Total Time1 40

Course: Dessert

Cuisine: Danish

Keyword: flodeboller

Servings:

Calories: 234kcal

Line a baking sheet with parchment paper or baking mat. Preheat oven to 350 F.
Tear marzipan into pieces and place in the bowl of a stand mixer fitted with a paddle attachment. Beat together with the egg white. Mix in 3/4 cup flour, just enough to create a dough that pulls away from the sides and loses most of its stickiness.
On a lightly floured surface, roll the dough into a sheet about 1/4 inch thick. Use a 1 1/2-2 inch round cutter to cut circles out of the dough. Arrange the circles about 1 inch apart on the prepared baking sheet.
Bake in preheated oven just until set and starting to turn golden, about 10 minutes. Transfer to a wire rack and cool to room temperature.

In the bowl of a completely clean stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar on high speed until firm peaks form.
In a medium saucepan, combine the sugar, corn syrup, and water over medium-high heat. Attach a candy thermometer and cook the mixture, stirring occasionally, until the temperature reaches 240˚F, about 7-8 minutes. Immediately remove from heat.
Turn on the mixer with the beaten egg whites on low speed. While it is running, slowly pour in the sugar syrup down the side into the egg whites. Don't do this too quickly or the egg whites will cook. Once all of the syrup has been mixed in, increase the speed to medium.
Continue to beat the mixture at medium speed until thickened and cooled, 10-12 minutes. During the last minute of mixing, add the vanilla.
Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip. Pipe the mixture in spirals or large puffs over the cooled marzipan base. Refrigerate the piped marshmallows for 1 hour to set.
Using a small teaspoon place a small dollop of raspberry jam in the centre of each marzipan base.
Pipe the marshmallow cream mixture in spirals or large puffs over the raspberry-topped marzipan bases. Refrigerate the piped marshmallows for 1 hour to set.
You will likely have extra marshmallow cream left over. We like to refrigerate it and use it as a fruit dip!

In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with the canola oil. Heat, stirring often, until completely melted and smooth. Remove from heat and stir in the remaining 1/3 chocolate until melted and smooth.
Pour the melted chocolate over the flødeboller to coat. Top with shredded coconut before the chocolate hardens.
Refrigerate the flodeboller until the chocolate is set and ready to serve.