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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Chocolate-coated Marshmallow Treats (Flødeboller)

Difficulty 4/5 Ingredients 12 Steps 17

Flødeboller are a Danish chocolate-coated marshmallow treats. You can use flat, round shortbread (or other) biscuits instead, or even sponge circles instead of the marzipan biscuits.

Ingredients

Marzipan biscuits

  • 100 g icing sugar
  • 2 ea. (60 g) pasteurized egg whites
  • 300 g marzipan (pure)

Vanilla filling

  • 250 g white granulated sugar
  • 75 g water
  • 110 g glucose syrup
  • 4 ea. (140 g) pasteurized egg whites
  • 15 g sugar
  • ½ vanilla pod/bean
  • 1 teaspoon icing sugar
  • Concentrated or dry flavoring (optional)

Chocolate coating

  • 500 g dark (58–64%) chocolate

Steps

Marzipan biscuits

  1. Mix icing sugar and egg whites in bowl.
  2. Mix egg-sugar mixture into marzipan in several stages until dough is uniform.
  3. Pipe flat, round biscuits, about 5 cm in diameter, with pastry bag.
  4. Bake at 190°C until golden, about 10 min.
  5. Cool to ambient temperature.

Filling

  1. Heat 250 g sugar, water and glucose syrup in saucepan to exactly 117°C.
  2. Meanwhile, lightly beat egg whites with 15 g sugar.
  3. Pour hot sugar mixture gradually into egg whites while beating.
  4. Whip until very stiff.
  5. Split vanilla bean. Scrape out seeds and mix with icing sugar. Add to egg white mixture with any flavoring. Stir slowly until uniform. Do not deflate meringue.
  6. Pipe 5 cm tall meringue tops onto marzipan biscuits. Ensure foam adheres to biscuit, or it will fall off while coating.
  7. Leave at room temperature or refrigerate while preparing chocolate coating.

Chocolate coating

  1. Chop chocolate finely.
  2. Melt half the chocolate in bain-marie to 48–50°C.
  3. Put other half of chocolate in a bowl big enough to submerge an entire cake. Add ⅔ of melted chocolate. Melt together WITHOUT HEATING. Add more melted chocolate only if lumps remain. Do not exceed 34°C.
  4. Dip meringue tops in chocolate. Cover all meringue.
  5. Sprinkle or roll in desiccated coconut. Leave to set. If chocolate starts to set, do not reheat it. Use some warm melted chocolate.

Source. Adapted from “Cookbook:Chocolate-coated Marshmallow Treats (Flødeboller)” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.