If you have ever tasted a flødebolle, you already know why this classic Danish treat is so memorable. A flødebolle is a beautiful combination of textures: a thin, buttery cookie base, a tall mound of sweet marshmallow-like meringue, and a crisp chocolate shell that cracks when you bite into it. It is rich, fluffy, crunchy, and deeply satisfying all at once. These chocolate-covered marshmallow domes may look simple from the outside, but every layer plays an important role in making them such a special dessert.
The word flødeboller translates to “cream buns” or, more accurately, “whipped cream buns.” Some versions can be made with whipped cream, but the marshmallow meringue filling is the one many people know and love. That is the version recreated here: a homemade Danish flødeboller recipe with a vanilla cookie base, a glossy meringue filling, and a chocolate coating. It is the kind of recipe that feels impressive, nostalgic, and a little bit indulgent.
Homemade flødeboller are not the fastest dessert to make, and this recipe does require some patience. However, if you enjoy a baking project with a few technical steps, it is well worth the effort. The cookie bases are straightforward and can be made with basic pantry ingredients. If you want to simplify the process, you can also use thin store-bought wafers or cookies as the base.
The meringue filling is made by whipping egg whites and slowly adding hot sugar syrup. A kitchen thermometer is important here because the sugar syrup needs to reach the correct temperature before it is added to the egg whites. Once whipped to stiff peaks, the meringue is shaped into domes on top of the cooled cookies. One essential step is letting the domes sit at room temperature for about an hour before coating them in chocolate. This allows the outside of the meringue to dry slightly, which helps protect it when the warm chocolate is added.
Tempering chocolate is the most technical part of this recipe. Properly tempered chocolate gives flødeboller a shiny finish and a crisp snap. If you do not want to temper the chocolate, you can still make delicious flødeboller by covering the domes with melted chocolate and storing them in the refrigerator. The finish will be softer, but the flavor will still be wonderful. Whether you make them with tempered chocolate or a simpler melted chocolate coating, these Danish chocolate marshmallow domes are a rewarding homemade treat.
Flødeboller (Chocolate Marshmallow Domes)
24
servings
2
hrs
30
mins
10
mins
2
hrs
40
mins
IMPORTANT NOTE:
For the most accurate results, use a digital scale and measure the ingredients in grams and milliliters. Cup measurements can vary. This recipe was developed using a convection, or fan, oven.
Ingredients
Cookie Base
- 35 grams (2.5 tbsp) unsalted butter, melted
- 50 grams (1/4 cup) sugar
- 1/2 egg, beaten and divided
- 1/2 tsp vanilla extract
- 80 grams (2/3 cup) all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Meringue Filling
- 150 grams (3/4 cup) sugar
- 60 ml (1/4 cup) water
- 3 egg whites from large eggs, at room temperature
- A splash of lemon juice
- 1/2 tsp vanilla extract
Coating
- 1.5 lbs chocolate for tempering
Instructions
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Preheat the oven to 365 F (185 C).
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Begin with the cookie base. In a medium mixing bowl, combine the melted butter, sugar, beaten egg, and vanilla extract. In a separate bowl, mix the flour, baking powder, and salt.
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Add the dry ingredients to the wet ingredients and mix until a soft, cohesive dough forms.
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Generously flour a work surface and roll out the dough. If the dough feels too wet or difficult to handle, chill it for 15 to 30 minutes or add a little more flour. Roll it to about 1/8 inch thick so the cookies stay thin. Cut out circles with a cookie cutter or the rim of a glass, about 2 inches in diameter.
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Place the cookie rounds on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes, or until the edges are lightly golden.
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You may have a few extra cookies after assembling the flødeboller. Let them cool and enjoy them separately.
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Allow the cookies to cool completely before adding the meringue. To make the filling, place the sugar and water in a small saucepan. The mixture should look like wet sand.
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Separate the egg whites from the yolks and add the whites to the bowl of a stand mixer. Add a splash of lemon juice. Whip on medium speed until the egg whites become foamy and roughly double in volume. Add the vanilla extract and mix briefly.
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Meanwhile, heat the sugar and water over medium heat without stirring until the sugar dissolves. Use a thermometer to monitor the temperature. When the syrup reaches 230 F (110 C) to 235 F (112 C), turn the stand mixer back on to medium-low speed. Slowly pour the hot syrup into the egg whites while the mixer is running. The meringue should quickly become glossy.
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Continue whipping until the meringue reaches stiff peaks. It should hold its shape firmly.
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Pipe or spread the meringue onto the cooled cookie bases. A piping bag gives a neater finish, but a knife also works well. Smooth the meringue as much as possible so the finished chocolate domes have an even shape.
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Once all the cookies are topped, or once you have used all the meringue, leave the domes at room temperature for about 1 hour. This drying time is essential because it helps create a light barrier between the meringue and the chocolate coating.
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Prepare the chocolate coating. Tempering the chocolate will give the flødeboller a shiny finish and a crisp shell. If you prefer not to temper the chocolate, simply melt it and coat the domes, then store the finished flødeboller in the refrigerator so the coating stays firm.
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For the seeding method, melt about two-thirds of the chocolate in a double boiler, stirring constantly and keeping the temperature below 110 to 115 F. Remove it from the heat, add the remaining chocolate, and stir continuously until the chocolate cools to about 86 to 87 F. To test whether it is tempered, spread a small amount on parchment paper. If it sets quickly at room temperature with a glossy finish and a clean snap, it is ready to use. If it does not set properly, the flødeboller will still taste delicious; just keep them chilled.
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Work quickly once the chocolate is ready. Coat each meringue dome with chocolate, allowing the excess to drip off. If the chocolate begins to set too quickly, gently rewarm it or prepare another batch. If desired, sprinkle shredded coconut over some of the domes before the chocolate has fully set.
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Let the chocolate shell set. If you used tempered chocolate, allow the domes to set at room temperature. If you used melted chocolate without tempering, place them in the refrigerator. Once the coating is firm, the flødeboller are ready to enjoy.
Dessert, Snack
Danish
flødeboller, Danish dessert, chocolate marshmallow domes, meringue, cookie base, tempered chocolate, vanilla, coconut
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