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Flødeboller (Danish marshmallow cookies): recipe illustration
Snacks & baking

Flødeboller (Danish marshmallow cookies)

A Danish classic: a crisp biscuit topped with a light marshmallow foam and coated in chocolate. Eat it in one bite and keep it cool.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

257 kcal per serving

Protein
4.4 g
Carbohydrates
31.8 g
of which sugars
23.3 g
Fat
11.9 g
of which saturated fat
7.5 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crumble the biscuits finely and spread small piles of them into paper cases or onto a tray lined with baking paper.
  2. Soak the gelatin in cold water. Heat the sugar with 50 ml of water to 120 °C.
  3. Meanwhile, whip the egg whites with a pinch of salt, then slowly pour in the hot syrup while whisking constantly.
  4. Add the squeezed, melted gelatin and the vanilla, whisk until you have a firm, glossy foam, then spoon it over the biscuits.
  5. Leave to set for 1 hour in the fridge, then melt the chocolate with the oil and coat each ball.
  6. Sprinkle with desiccated coconut before the chocolate sets completely.

Variations and tips

Gelatin-free version. Replace the gelatin with 1 teaspoon of agar-agar powder, boiled with the syrup.

Caramel version. Replace the dark chocolate with milk chocolate.

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Original Ecomely recipe.