Danish Mallow Puffs Flødeboller

NOT TECHNICALLY pavlova, flødeboller is a danish chocolate-coated marshmallow cookie. i have included it because the technique in making the marshmallow centre isn’t the typical whipped gelatine, egg whites and sugar recipe but instead closer to pavlova roll — minus the vinegar — and baked for a short amount of time. i also included them because they are so very yummy!

Plain Flour 150 g

Cold Butter

75 g, sliced into small cubes

Caster Sugar 50 g

Egg Yolks 3

Cool Water

Egg Whites 3

Caster Sugar additional 120 g

Milk Chocolate 250 g

Crisco 1 Tbs

1 PREHEAT the oven to 200°C and line a baking tray with non-stick baking paper. Place the flour in a medium-sized mixing bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the 50 g caster sugar. Add the yolks and stir with a fork to combine. Stir in enough water to form dough, being careful not to overwork. Dust work bench with a little flour and roll out to a thickness of a quarter centimeter. Cut 15 x 4 cm circles with a plain round cookie cutter. Place on the tray. Bake for 8–10 minutes in the oven until lightly golden. Remove from the oven and leave to cool to room temperature.

2 IN a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 120 g caster sugar. Then whip a further 5 minutes until all the sugar granules have dissolved. Prepare a piping bag with a large plain nozzle. Spoon the meringue into the piping bag. Pipe the mix onto the biscuit bases in a spiral to create meringue towers around 6 cm high. Place in the oven for 3–4 minutes until the meringue has puffed and browned slightly. Remove from the oven and leave to cool.

3 PLACE a sheet of non-stick baking paper onto a tray. Melt the chocolate and Crisco in a bain marie or microwave. While holding the base, dip the meringue into the chocolate and turn until completely covered. Shake off any excess mixture then place onto the paper. Chill until set — about an hour.