2 large handfuls of blanched almonds
4 egg whites, separated
3/4 cups sugar +
2-3 tablespoons sugar
Small splash of water
Vanilla extract, to taste
10 ounces good quality chocolate
Coconut flakes or dried fruit
(for decorationa)
1. Preheat the oven to 390°F. Line a baking sheet with parchment paper and set aside. In a
food processor, add the 2 handfuls of almonds, 1 egg white and a small amount of the sugar,
to taste. Run the processor until the ingredients become a thick paste. If paste is too wet, add
a few more almonds and run processor again. Using your fingers, shape and pat the paste
into numerous round patties on the baking sheet. The number of patties you wind up with will
depend on the size you make them. Bake the patties for 10-15 minutes, or until golden in color.
Set them aside to cool.
2. In a stand mixer, add 3 egg whites and 1 tablespoon of sugar. Beat these together to get the
egg whites to become light and fluffy. While this is mixing, put 3/4 cup sugar and a small splash
of water into a small saucepan. Heat the sugar on low until it turns golden in color and gets
foamy around the edges or until it reaches 250°F.
3. Check on the egg whites in the mixer. They should be good and fluffy. Keep the mixer running
and slowly pour the hot sugar water in with the fluffed egg whites then add the vanilla extract.
Beat the meringue until it forms small peaks, about 10 minutes.
4. Pour the meringue into a plastic bag and cut a bottom corner off the bag. Pipe the meringue
onto the almond paste patties. When all the patties have been covered with the meringue,
place them in the oven for about 5 minutes or until the outside of the meringue is set. Do not
allow the meringue to brown. Remove from the oven and set aside to cool.
5. Chop the chocolate into small pieces. Put 2/3 of the chocolate into a bowl over a water bath.
Keep the water hot, but not boiling. Stir the chocolate over the water
bath until it is melted. Remove the bowl from the heat and add the
remaining chocolate and stir until completely melted.
6. Dip the Flødeboller in the chocolate or pour the chocolate over the
treats. Garnish with coconut flakes or freeze dried fruit and place in
the refrigerator to allow chocolate coating to harden.