Chocolate-Coated Marshmallow Treats (Flødeboller)

Instructions

Stir the first measure of icing sugar and the 2 egg whites together in a bowl. Work this mixture into the marzipan in several additions until the dough is smooth and uniform.

Pipe the dough into flat rounds about 5 cm across. Bake at 190°C until golden, about 10 minutes, then let the biscuits cool to room temperature.

Combine 250 g sugar, the water and the glucose syrup in a saucepan and heat to exactly 117°C. While it heats, lightly beat the 4 egg whites with 15 g sugar.

With the beaters still running, slowly pour the hot syrup into the egg whites. Keep whipping until the meringue is very stiff.

Split the vanilla pod, scrape out the seeds and mix them with 1 teaspoon icing sugar. Fold this and any flavoring into the meringue slowly, just until even, so you do not deflate it.

Pipe tall meringue tops, about 5 cm high, onto the marzipan biscuits. Press the meringue firmly against each biscuit so it will not slide off during coating, then keep them at room temperature or in the refrigerator.

Chop the chocolate finely. Melt half of it gently in a bain-marie, aiming for 48 to 50°C.

Put the other half in a bowl large enough to submerge a whole treat. Stir in two thirds of the melted chocolate without applying heat, and add more of the melted chocolate only if lumps remain. The mixture must stay at or below 34°C, which keeps the coating glossy and crisp.

Dip each meringue top so it is fully covered; coating the biscuit is optional. Sprinkle or roll in desiccated coconut if you like, then leave to set.

If the dipping chocolate starts to thicken, do not reheat it. Stir in a little of the warm melted chocolate instead.