Batter Up: Flødeballer

Rebecca Agababian ’21, Life & Style Columnist

Flødeballer is one of my favorite Danish foods I’ve tried since arriving in Copenhagen. Consisting of a marzipan base, mound of marshmallow fluff, and covered in a layer of chocolate, they remind me a lot of Mallowmars, but with a softer base instead of a cookie. I took a flødeballer making class this past weekend at a local café and couldn’t wait to get home to show off my “masterpieces.” Once you try them, you’ll understand why they can be found at almost any bakery in Copenhagen!



198g marzipan

1 egg white

¾ cup flour


120 ml water

300g sugar

160 g glucose syrup

6 egg whites


500 g dark chocolate

1 tbs coconut oil

freeze-dried strawberries, crushed (optional)

Dried coconut shreds (optional)


1. Preheat oven to 350 °F. Line two baking trays with baking paper.

2. Combine the marzipan and egg white in an electric mixer.

3. Slowly add the flour, beating until the mixture comes away from the edges.

4. Place the dough between two sheets of baking paper. Use a rolling pin to roll the dough until it is about 0.25 cm thick.

5. Using a 7 cm diameter circle cookie cutter cut out 24 rounds. Place each biscuit on the pre-prepared baking trays. 

6. Bake for 8 -10 minutes or until they’re lightly golden. Cool completely.


1. In an electric mixer, whip the egg whites until they form soft peaks.

2. Place water, sugar and glucose syrup in a medium saucepan. Boil without stirring until it reaches 240 °F.

3. Beat the egg whites on low and gradually pour in the sugar mixture. Beat on high for 8-10 minutes or until stiff, glossy peaks form.


1. Transfer marshmallow filling into a piping bag with a round tip. A Ziplock bag with one corner cut off will also do! 

2. Pipe little mounds the biscuits, making sure to cover the whole base before slowly lifting the nozzle to give height.

3. Melt the dark chocolate and coconut oil in a large bowl.

4. Using a fork or spoon, pick up the mound-and-base combination and dunk it in the melted chocolate, pushing it around gently until it’s fully covered.

5. Sprinkle with freeze-dried strawberries and/or dried coconut shreds if desired. 

This recipe was courtesy of The Linnet Kitchen.