Flødeboller

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subheading: Base:

200 g marzipan/almond paste with about 63% almonds

subheading: Filling:

250 g sugar

110 g glucose syrup

75 ml water

150 g pasteurized egg whites

3 tablespoons sugar

½ teaspoon vanilla bean paste

subheading: Chocolate coating:

200 to 250 g dark chocolate, a good one I used Valrhona

30 g cocoa butter

Directions at sweetsoursavory.com

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