Delicious Danish Flødeboller Recipe

Start by mixing the cold unsalted butter, sugar, salt, baking powder, and all-purpose flour until it resembles crumbs. Then, add the cold egg and lemon zest into the mixture. Stir until the dough comes together.

Roll the dough out to a thickness of 3 millimeters. Chill in the freezer for 10 minutes before cutting out 4-5 cm circles. Bake them on a perforated mat at 170°C (340°F) for about 10-15 minutes.

Take the 300 grams of thawed cherries and collect the juice into a separate container. Simmer the cherries over medium heat while we prepare the confit.

In a saucepan, combine the cherries, sugar, and cornstarch. Stir constantly while cooking until it reaches a boil. Keep it on the heat for one more minute until it thickens, then remove from heat and let cool.

In a mixing bowl, combine the albumin or egg whites with the cherry juice. Whip until you achieve soft peaks. This can take a few minutes, so be patient!

In a small saucepan, mix together the cherry juice, lemon juice, sugar, and glucose syrup. Cook over medium heat until the sugar dissolves completely and the mixture thickens slightly. Set aside to cool.

To create the glaze, melt the milk chocolate and mix in the vegetable oil until smooth. Dip each cookie into the glaze or use a brush to apply it evenly. Allow the glaze to set before serving.