Nordic marshmallow treats

Nordic chocolate marshmallows

This was the sweet I most craved during my 10 years in the States. It is very popular in Denmark and comes in many versions both superb and supermarket versions. We call it a “flødebolle”. I have seen a similar sweet in Germany once, but nowhere else in the world ever. We are talking a marshmallow filling on top of a slice of marzipan for the superb ones and fluff on a vanilla wafer of sorts on the cheaper ones. The whole thing is coated in rich dark chocolate and some times dusted with shredded coconut. Now this is the classic version.

The bottoms

  • 12 1/2 oz / 350 gr marzipan
  • 12 1/2 oz / 350 gr dark chocolate –  I used a combo of 57% and 70%
  1. Slice the marzipan in 25 slices and arrange on wax paper.
  2. Melt 3 1/2 0z / 100 gr of the chocolate. Leave the rest for the coating.
  3. Brush each slice of marzipan with melted chocolate.

Flødebollesnit

Marshmallow filling

  • 7 oz / 200 gr sugar
  • 1 3/4 oz / 50 gr acacia honey
  • 1 3/4 oz / 50 ml water
  • 5 1/4 oz / 150 gr  pasteurized egg whites
  • 1 tsp cane sugar
  • 1 tsp confectioners sugar
  • A pinch of salt
  • 1/2 tsp vanilla extract
  • 1 tbsp sweet licorice syrup, optional
  1. Bring sugar, honey and water to a boil and wash down the sides with water and a brush at least 3-4 times. This is done to avoid crystalization.
  2. Meanwhile start slowly whisking the egg whites with the 2 teaspoons of sugar and a pinch of salt.
  3. Pour the sugar syrup slowly over the egg whites while constantly whipping when the sugar temperature reaches 242 F/ 117 C.
  4. Continue whisking for about 5 minutes until the fluff has cooled down.
  5. Then add you flavorings. I dividede the fluff in two and made  a batch with vanilla and a batch with licorice.
  6. Store the fluff in a pastry bag with a star tip or round tip.

Marshmallow fluff

ASSEMBLY

Pipe the marshmallow fluff on the marzipan discs and let them rest for about 1 hour. Meanwhile prepare the melted chocolate. Follow this link for tempering chocolate with the seeding method.  Don’t be intimidated, but it is crucial to temper the chocolate correctly to get that crack when you bite into this divine treat. Dip the treats bottom down first.

This recipe makes too much filling. You can make your treats bigger than I did, make more or or use the leftover filling for other things like topping for hot chocolate.

I was inspired by this recipe.

Yields 25 marshmallow treats

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