Flødeboller — Print Recipe — The Culinary Codex

A crisp wafer base topped with a tall swirl of whipped cream filling, enrobed in a thin shell of dark chocolate.

Ingredients

1 Heat egg whites and sugar over a double boiler, whisking until sugar dissolves and mixture reaches 60°C.
2 Remove from heat and whip with electric mixer until stiff, glossy peaks form. Add vanilla.
3 Pipe tall swirls of meringue onto each wafer base, creating a pointed dome shape.
4 Chill 30 min until meringue is firm.
5 Melt chocolate with coconut oil. Dip each flødebolle into chocolate, letting excess drip off.
6 Place on parchment paper. Let chocolate set completely before serving.

Did You Know?

Danes eat roughly 500 million flødeboller per year — about 85 per person — making them one of the most consumed treats in Denmark.