Home
Recipes
Entertain
White chocolate peppermint flødeboller

A round tray topped with meringue towers filed with a cookie filling

White chocolate peppermint flødeboller

Name: White chocolate peppermint flødeboller
Total time: 2 h 10 min
Yield: Makes 20
Ingredients: 135g plain flour plus extra for dusting; 20g cocoa powder; ¼ tsp bicarbonate of soda; 100g Kerrygold Pure Irish Salted Butter softened; 65g caster sugar; 65g soft light brown sugar; 4 egg whites; 320g caster sugar; ¾ tsp peppermint extract; 400g white chocolate; 35ml coconut oil; candy canes, crushed into small pieces for decoration

Edd Kimber

Published: December 3, 2021 at 2:27 PM

Save recipe

Makes 20

A little effort

Total time: 2 hrs and 10 mins

+ chilling + freezing

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Flødeboller are a popular Danish Christmas market treat featuring a chocolate-covered meringue centre with biscuit, wafer or marzipan base. Try our wintry version, made with a crisp chocolate biscuit base, peppermint meringue filling and a white chocolate shell

Skip to ingredients

Alternatives

Complete the dish

If you’ve ever been to a continental Christmas market, chances are you’ve seen some version of the Danish flødeboller, a chocolate-covered meringue treat with a biscuit, wafer or marzipan base. This version of this classic treat is given a wintery makeover, made with a crisp chocolate biscuit base, a peppermint meringue filling and a white chocolate shell.

Also check out more of our Christmas market recipes, including lebkuchen, glühwein, cinnamon biscuits and classic gingerbread. For more Scandi-style treats, try our cinnamon buns, cinnamon rolls and cinnamon swirls.

Ingredients

Nutrition

COOKIE BASE

135g plain flour

plus extra for dusting
20g cocoa powder
¼ tsp bicarbonate of soda
100g Kerrygold Pure Irish Salted Butter

softened
65g caster sugar
65g soft light brown sugar

PEPPERMINT MERINGUE

4 egg whites
320g caster sugar
¾ tsp peppermint extract

WHITE CHOCOLATE COATING

400g white chocolate
35ml coconut oil
candy canes, crushed into small pieces for decoration

Nutrition: per serving

kcal280
fat12.2g
saturates8g
carbs38.9g
sugars33.6g
fibre0.4g
protein3.2g
salt0.3g

Method

step 1

To make the cookies, sift the flour, cocoa powder and bicarbonate of soda into a bowl and then whisk together to combine. Put the butter and sugars in a large bowl and, using an electric mixer, beat together for a couple of minutes or until smooth and creamy. Add the dry ingredients and mix on a low speed until the flour has just been incorporated into the butter, stopping when the dough is still crumbly but only once you can no longer see any flour.
step 2

Tip out the dough on a worksurface and use your hands to bring it all together. Form into flat disc, wrap and chill for at least 1 hour before using.
step 3

Heat the oven to 180C/160C fan/gas 4. Remove the dough from the fridge and, on lightly floured worksurface, roll out to 3-4mm thick and cut out as many 5cm round cookies as possible before re-rolling the scraps to get to 20. Put the cookies onto a baking tray lined with baking paper and bake for 12 minutes. Remove and allow to cool.
step 4

For the meringue filling, put the egg whites and sugar into a large heatproof bowl, set over a pan of gently simmering water and gently stir with a whisk until the sugar has dissolved (if you test a little in between your fingers it shouldn’t feel grainy), and the mixture feels hot to the touch. Remove the bowl from the heat and, using an electric mixer, whisk for 7-10 minutes or until the meringue holds stiff glossy peaks and is at room temperature. Add the peppermint extract and whisk briefly to combine.
step 5

To assemble, scrape the meringue into a piping bag fitted with a plain round piping tip. (If you want to make the flødeboller extra special, you could put a dollop of ganache or even a Lindt chocolate ball on top of each cookie before adding the meringue.) Pipe three rounds of meringue onto each cookie, each a little smaller than the one below, so it resembles a Christmas tree shape. Put the cookies onto a baking tray and freeze for an hour.
step 6

For the coating, put the white chocolate and coconut oil in a bowl set over a pan of simmering water. Stir occasionally until melted and combined. Remove the bowl from the heat and set aside until cooled but still thin and pourable. Put the cookies onto a wire rack set over a piece of baking paper. Spoon over the white chocolate coating and, working quickly, sprinkle over the crushed candy canes. Repeat with all of the cookies.

Find more impressive Christmas baking recipes here

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue