White chocolate peppermint flødeboller

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

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 and classic gingerbread.

  • 1037
  • Total time 2 hours 10 minutes
  • Note + chilling + freezing
  • Difficulty A little effort

Ingredients

  • plain flour 135g, plus extra for dusting
  • cocoa powder 20g
  • bicarbonate of soda ¼ tsp
  • Kerrygold Pure Irish Salted Butter 100g, softened
  • caster sugar 65g
  • soft light brown sugar 65g
  • egg whites 4
  • caster sugar 320g
  • peppermint extract ¾ tsp
  • white chocolate 400g
  • coconut oil 35ml
  • candy canes, crushed into small pieces for decoration

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.

Nutritional data

  • kcals 280
  • fat 12.2g
  • saturates 8g
  • carbs 38.9g
  • sugars 33.6g
  • fibre 0.4g
  • protein 3.2g
  • salt 0.3g

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