ferm LIVING x Agern - Flødeboller

ferm LIVING x Agern - Flødeboller

Looking for the perfect recipe for Flødeboller? Agern holds one Michelin star in both 2017 and 2018, and the Icelandic chef, Gunnar Gíslason and his team has shared their recipe for the Danish classic with us

455g sugar
238g Glucose syrup
297g Egg whites
21g Instant coffee
Milk Chocolate

To make the meringue, mix the sugar, glucose with a splash of water and bring to boil, cook the syrup and with a candy thermometer cook until reaching 121 C.

In a stand mixer with the whisk attachment, froth the egg whites until stiff picks, add the sugar and pour over slowly and in a continuing drizzle, not all at once. 
Keep whipping until meringue is shiny and firm, add the coffee and mix one more time, place the meringue on a pipping bag with a number 8 tip.

Pipe meringue in a snowman shape over the marzipan that has been previously rolled and cut in circles, and let the outer skin dry before coating them in melted milk chocolate.

Top with salt and ground coffee.