Flødeboller

Name: Flødeboller
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Makes 20
Cuisine: New Nordic
Ingredients: 400 g white chocolate, chopped; ¾ tsp natural edible beetroot powder (buy online); 1 tsp cream of tartar; 300 g caster sugar; 5 egg whites (150 g); 300 g marzipan

Chocolate-Coated Meringues

Preparation info

Makes
20

Difficulty
Easy
Ready in
1 hr 30

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

These marzipan sweets are topped with a pink meringue marshmallow filling then coated in white chocolate and finished with beetroot powder. If you can’t find beetroot powder, use crushed freeze-dried raspberries.

Ingredients

300 g marzipan
300 g caster sugar
¾ tsp

Europe
Denmark
Dessert
Copenhagen
Nordic
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C (350°F). Roll out the marzipan to about 5 mm thick and cut out 20 discs about 4 cm in diameter. Place on 2 baking trays lined with baking paper and bake for