Flodeboller Danish Marshmallow Puff Cookies

🧂 Ingredients

• 200 g Marzipan
• 1 Egg White
• 3/4 cup All Purpose Flour
• 3 Egg Whites
• 1 tsp Cream of Tartar
• 3/4 cup White Sugar
• 3/4 cup Corn Syrup
• 1/3 cup Water
• 1 tsp Vanilla Bean Paste
• 1/3 cup Raspberry Jam
• 350 g Dark Chocolate
• 1 tbsp Canola Oil
• 1/4 cup Shredded Coconut

Instructions

• 1 Line a baking sheet with parchment paper or baking mat. Preheat oven to 350 F.
• 2 Tear marzipan into pieces and place in the bowl of a stand mixer fitted with a
  paddle attachment. Beat together with the egg white. Mix in 3/4 cup flour, just
  enough to create a dough that pulls away from the sides and loses most of its
  stickiness.
• 3 On a lightly floured surface, roll the dough into a sheet about 1/4 inch thick.
  Use a 1 1/2-2 inch round cutter to cut circles out of the dough. Arrange the
  circles about 1 inch apart on the prepared baking sheet.
• 4 Bake in preheated oven just until set and starting to turn golden, about 10
  minutes. Transfer to a wire rack and cool to room temperature.
• 5 In the bowl of a completely clean stand mixer fitted with a whisk attachment,
  beat the egg whites with the cream of tartar on high speed until firm peaks
  form.
• 6 In a medium saucepan, combine the sugar, corn syrup, and water over medium-high
  heat. Attach a candy thermometer and cook the mixture, stirring occasionally,
  until the temperature reaches 240˚F, about 7-8 minutes. Immediately remove from
  heat.
• 7 Turn on the mixer with the beaten egg whites on low speed. While it is running,
  slowly pour in the sugar syrup down the side into the egg whites. Don't do this
  too quickly or the egg whites will cook. Once all of the syrup has been mixed
  in, increase the speed to medium.
• 8 Continue to beat the mixture at medium speed until thickened and cooled, 10-12
  minutes. During the last minute of mixing, add the vanilla.
• 9 Transfer the whipped marshmallow cream to a large pastry bag fitted with a round
  tip. Pipe the mixture in spirals or large puffs over the cooled marzipan base.
  Refrigerate the piped marshmallows for 1 hour to set.
• 10 Using a small teaspoon place a small dollop of raspberry jam in the centre of
  each marzipan base.
• 11 Pipe the marshmallow cream mixture in spirals or large puffs over the
  raspberry-topped marzipan bases. Refrigerate the piped marshmallows for 1 hour
  to set.
• 12 You will likely have extra marshmallow cream left over. We like to refrigerate
  it and use it as a fruit dip!
• 13 In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with
  the canola oil. Heat, stirring often, until completely melted and smooth. Remove
  from heat and stir in the remaining 1/3 chocolate until melted and smooth.
• 14 Pour the melted chocolate over the flødeboller to coat. Top with shredded
  coconut before the chocolate hardens.
• 15 Refrigerate the flodeboller until the chocolate is set and ready to serve.

Nutrition Info