This is a classic in the ranks of the danish homemade floedeboller. Filled with a pretty pink, raspberry marshmallow and dark chocolate on top of a marzipan biscuit and then brushed with edible silver dust, they are ready for any festive occassion or simply a night in.
125g 60% Almond marzipan
115 g Sugar
60 g Glycose syrup
1,5 tsp. Lemon juice
60 g Water
75 g Pasteurised Egg whites
1 tbsp. Sugar
2 tsp. Freezedried raspberries, crushed to a fine powder
1/2 tsp. Red food colouring powder
300g Finely chopped dark chocolate
Edible silver dust
Preheat the oven to 200 degrees celcius.
Roll out the marzipan on the kitchen table, dusted with a bit of icing sugar, to keep the marzipan from sticking. Roll it to a thickness of about 2-3 mm.
Cut out the biscuits with a round cutter (diameter of 5 cm.)
Place the pieces on a bakingtray with baking paper and bake them on the middle rack in the oven 3-5 min, until the edges are golden brown.
Allow the biscuits to cool completely.
Add sugar, glycose syrup, water and lemon juice to a thick bottomed pot, keep a sugar/digital thermometer by the side.
Stir the ingredients together until the sugar has melted. The temperature now has to reach exactly 117 degrees celcius.
Meanwhile, whip the egg whites to stiff peaks, then add 1 tbsp. sugar and continue whipping until the meringue is shiny.
When the syrup is ready, pour it into the egg whites in a thin stream, while continously whipping on a middle speed.
Then turn the speed up to maximum and whip for another 8-10 min.
At some time during the last few minutes, add the raspberry dust and the red colour.
Put the marshmallow mixture in a piping bag with a round nozzle and pipe the mixture onto the cooled biscuits.
Place the floedeboller in the fridge 1-2 hours, I usually give them until the day after. The fact that they are cold and firm makes it easier to cover the cakes with chocolate, without the marshmallow collapsing. At the same time the chocolate will set faster, when the mixture is cold.
Melt 2/3 of the chopped chocolate in a bowl over a simmering, not boiling, pan of water, the bowl must not touch the water.
When meltet, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.
The cakes can now either be dipped into the chocolate. Or, as I do, placed on a chocolate fork and covered from the top with chocolate, where after the excess can be shaken off, carefully by lightly knock the fork against the side og the bowl.
Place the floedeboller in the fridge for the chocolate to set.
Brush the finished floedeboller with edible silver dust.