You can find the recipe here:
Anna and Clara’s homemade ’flødeboller’
– approx. eight pcs.
Approx. 200-300 g of dark chocolate
150 g almond flour
50 g sugar
1-2 egg whites
1 dl sugar
4 pasteurised egg whites
Temper the chocolate. Bring out two moulds and make sure that they are cleaned without soap. Pour the melted chocolate into the moulds, and shortly after, pour out the surplus chocolate. Use the putty knife to remove the surplus chocolate from the edges of the mould. Place the moulds somewhere cool for approx. 30 minutes.
First, mix almond flour and sugar. Add the egg whites a bit at a time and knead into a dough. Should the dough become too dry, you can add more egg whites; should it become too pasty, add more almond flour. Add a sheet of baking paper to a baking pan and roll out the dough so it is approx. 2-3 mm thick. You can use the sisters’ drinking glasses to mark out the right size of the pastry bottoms.
Bake the bottoms for approx. ten minutes at 175 degrees.
Remember to keep an eye on the pastries while they are in the oven, so they do not get burnt.
Beat the egg whites until they become foamy and add the sugar a bit at a time. Hereafter, you beat the egg white mixture until the foam gets an even and set consistency. This will take somewhere between 10-20 minutes. A hand mixer can ease the process.
Fill an icing bag with the egg white foam and carefully remove the chocolate shells from the moulds. Add filling to every chocolate shell and carefully place each one atop a pastry bottom. Your pastries are now ready to be served.
Store the pastries in the refrigerator, unless you want to eat them right away.