Little ghosts for the spooky season, surprising you with their sweet and salty taste. Look out or they might haunt you.
125G 60% ALMOND LIQOURICE MARZIPAN (ODENSE MARCIPAN)
Preheat the oven to 200 degrees celsius.
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.
115 G SUGAR
60 G GLYCOSE SYRUP
1½ TSP LEMON JUICE
60G SALTY LIQUORICE SYRUP
75 G PASTEURISED EGG WHITES
1 TBSP. SUGAR
Add sugar, glycose syrup, lemon juice and liquorice syrup 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 celsius.
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, take the pan off the heat and add the lemon zest, then 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.
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.
300G FINELY CHOPPED WHITE CHOCOLATE
20G DARK CHOCOLATE OR A BLACK FOOD COLOURING PEN
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.
Paint the eyes and mouth on the ghosts with dark chocolate or food colouring pen.
Keep the floedeboller in the fridge until they need to be served.