Vegan Flødeboller (Soft Marshmallow Treats)

vegane schokokuesse |

Since my last post I have been experimenting a lot with turning chickpea brine into different kinds of egg white based things. All these years there has been a cheap and easy alternative to eggs and egg replacers and most of us didn’t know about it. I still think this is the most amazing food and baking related thing I ever heard about. So while I was determined to come up with a vegan macaron recipe, a couple of my German readers asked for a recipe for schokokuesse (chocolate kisses). And yes, why not?

A schokokuss is a pile of marshmallow fluff or soft (unbaked) meringue that sits on a thin wafer and is covered in chocolate. They are similar to mallomars, but taller, looking like a bowler hat without the rim. In Denmark a very similar treat is called flødeboller (cream buns). The meringue or marshmallow fluff is piped onto a cookie or a disk of marzipan and then covered in chocolate. In Germany schokokuesse are very popular for children’s birthday parties, where they are used for eating contests: The kids are not allowed to use their hands while eating a schokokuss and the person who eats the fastest wins. The best part of this being the kid’s pictures, of course.

If you have never had a schokokuss or a flødebolle I must warn you though. When I ate one yesterday I was remembered how sweet and rich they are. Even though I have a massive sweet tooth I can’t eat more than one at a time. That’s why I decided to keep the yield reasonable here. The recipe makes about 7-8 schokokuesse, which can be stored in an airtight container at room temperature for a maximum of two days. Although these meringue treats are usually made with gelatin, I based my recipe on a version that did not call for a gelling agent. It is easier this way but since I was working with chickpea brine instead of egg whites, the result wasn’t as stiff and mousse like as the omni version. They do keep their shape perfectly but the texture of these vegan schokokuesse is a bit softer. It’s like whipped cream that is not perfectly stiff yet. To me it was close enough though, especially because they taste exactly like an egg white and gelatin based version – as far as I can remember. And F can confirm that these treats are perfect for any kind of birthday party eating contest: “Mum, if you eat this, the filling squeezes out and it’s all over your face!” Yup, quite true.

 vegan flødeboller |

 A couple of notes: Usually schokokuesse are made with thin round wafers. I didn’t have those on hand, so I used baking wafers with a diameter of 50 mm. If you cannot find those, you can use any kind of thin wafer or cookie as an alternative.

This recipe uses hot sugar syrup that is poured into the chickpea meringue. Use heatproof equipment (bowl and whisk attachments) and work very carefully so that you don’t burn yourself. I used a handheld mixer for this but if you have a stand mixer, go for it, it’s probably better.

vegane schokokuesse |

Vegan Flødeboller (Soft Marshmallow Treats)

7-8 marshmallow treats


60 ml (1/4 cup) chickpea brine from a can
1/4 teaspoon guar gum
1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
1 teaspoon vanilla extract or 1/8 teaspoon ground vanilla
125 g (1/2 cup plus 2 tablespoons) sugar
1 tablespoon water
7-8 baking wafers or thin round cookies
150 g (5.3 oz) dark chocolate
1 tablespoon refined coconut oil


  1. To make the filling, combine chickpea brine and guar gum in a tall and narrow heatproof bowl and whip with a handheld blender for 2 minutes.
  2. Add cream of tartar or lemon juice and vanilla and whip for another 5 minutes or until them mixture is very stiff.
  3. Set aside.
  4. Combine sugar and water in a small pot and slowly bring to a boil, while stirring constantly. Cook into a syrup over high heat for 3-4 minutes. Remove from heat
  5. Briefly whip the chickpea mixture up again.
  6. Now carefully pour the hot sugar syrup in while still whipping. Make sure your bowl is very steady and take care not to burn yourself. (If you have a stand mixer it's probably better for this step than a handheld one.)
  7. Whip until everything is well combined.
  8. Place 7-8 baking wafers or thin cookies (about 50 mm in diameter) on a piece of parchment paper.
  9. Scoop the meringue mixture into a pastry bag fitted with a star tip and pipe a generous amount on top of a wafer. (see picture)
  10. To make the chocolate coating, finely chop the chocolate. Combine with the coconut oil and melt in a water bath.
  11. Use a spoon to pour the chocolate over the marshmallow treats. Make sure not to miss a spot.
  12. Let rest for 5 minutes then use a dipping fork or a very thin spatula to transfer to a cookie rack.
  13. Move every 10 minutes or so so that the chocolate doesn't stick to the rack. Let dry completely.

vegan flødeboller |

P.S. Charis from Floral Frosting came up with an amazing looking recipe for vegan macarons. Check it out here!

36 thoughts on “Vegan Flødeboller (Soft Marshmallow Treats)

  1. Hi, das Rezept klingt super klasse! Ich frage mich, ob etwas Xanthan noch gut wäre, da Xanthan ja speziell Schäume stabilisiert. Ich werde es auf jeden Fall ausprobieren! Liebe Grüße, Kathi, die TofuTante

    1. Einige Leser_innen haben dieses Rezept mit Xanthan statt Guarkernmehl ausprobiert. Beide haben die gleiche Wirkung. (Ich habe nie Xanthan da und Guarkernmehl gibts im Bioladen bei uns um die Ecke.) Guar und Xanthan ist vielleicht ein bisschen zu viel des Guten, aber probiers doch mal aus, ich würde mich freuen zu hören, was rausgekommen ist!

  2. Es ist echt faszinierend zuzusehen, wie sich da plötzlich so eine weiße Schaummasse bildet :) Und die wird fest!!!! (auch mit Zitrone statt Weinstein)
    Leider hatte mein Kichererbsen-Dosensaft etwas zu viel Salz, muss mal ne andere Sorte nehmen.
    Und es schmeckt herrlich auf (veganem) Nuss-Nougat- oder Zartbitter-Aufstrich *mnjamm*

    Vielen Dank fürs Rezept!

    1. Ja, das stimmt. Am Anfang wollte ich das ständig machen, weil ich es nicht so richtig glauben konnte.

  3. I love all the chickpea brine creations you’re posting! I still haven’t tried it myself (I did a quick experiment with home-cooked bean liquid but I think it was too thin and I haven’t gotten guar gum or xanthan gum yet) but your chocolate kisses look gorgeous.

  4. Amazing recipe and great photos! I followed a link from the Vegan Meringues group on facebook, can’t wait to try this very soon, thanks!

  5. Tatsächlich nur ein EL Wasser? Im verlinkten Rezept wird mehr Wasser als Zucker verwendet. Sirup habe ich leider nicht hinbekommen, nur harte Klumpen und das bisschen Wasser ist sofort verdampft.

    1. Hallo Marie, schade, dass es nicht geklappt hat! Im verlinkten Rezept werden Centiliter (cl) verwendet. 1 cl = 10 ml. Ich habe das Rezept ungefähr halbiert, die Angabe stimmt. Wenn der Zucker klumpt, hat das nichts mit dem Wassergehalt zu tun, denn man kann Zucker auch ohne Wasser in Sirup verwandeln. (Und dann zu Bonbons u. ä. weiterverarbeiten.) Wenn er hart wird, ist er wieder kristallisiert. Das kann passieren, wenn nicht aufgelöster Zucker z. B. vom Topfrand in die Mischung rutscht. Das kann man verhindern, wenn man nach dem Aufkochen nicht mehr rührt, bzw. die Kristalle mit einem nassen Silikonpinsel vom Rand wischt. Um auf Nummer sicher zu gehen, kann man auch ganz aufs Rühren verzichten.

  6. I used to love chocolate kisses pregan (the’re called chocoladezoenen in Dutch). I found an instruction video for a similar recipe to the one you used for inspiration, except they add some sugar to the eggwhite during the first whipping stage and emphasized that after adding the syrup, you should continue to whip for about 10 minutes to help the fluff firm up. I think I’ll try a combination of your recipe and that one.

    1. Usually the method is to add sugar and then a stabiliser, so you can try that for the first whipping. After you’ve added the syrup the mixture will change its texture, deflate and get sticky, and I don’t think that whipping for a longer period will do much at this point. P.S. I am sorry, but I am not comfortable with the offensive name for those chocolate kisses in the link you posted. That is why I removed it. (We used to have similar names in German and every time I see them they make me cringe.) I hope you understand and please let me know how your chocoladezoenen come out!

      1. Thanks for the advice! I am very excited to try this. You’re right that the old Dutch name for chocolate kisses is offensive. Let’s hope it goes out of fashion soon, along with black Pete and any other racist cultural memorabilia.

          1. So I made the chocolate kisses. After I whipped up the chickpea liquid with some sugar, xanthan gum and cream of tartar, the fluff was already so stiff and sweet that I skipped the sugar syrup step and just piped it onto my wafers. I let it dry for an hour, because that’s what the guy in the video did, and then it was stiff enough that I could dip it into the chocolate. The result was so close to eggy chocolate kisses, I almost can’t believe it. I posted my version of the recipe here

  7. Wow!
    Noch vor kurzem habe ich mich gefragt, ob es nicht ein tolles veganes Rezept für Schokoküsse gibt und nun kommst du! ♥
    Das ist einfach nur wundervoll – herzlichen Dank dafür! :)

  8. Oh, I could eat an entire batch of these on my own! Chickpea brine is some amazing stuff isn’t it? All this time we could have been using it! Oy!

    These little treats remind me of the sorting hat from Harry Potter :)

  9. Wie großartig das ist! Ich habe das direkt nachgemacht und nun warte ich, dass sie trocknen. ICH WILL ABER NICHT WARTEN! ;)
    Die Creme schmeckt super!

  10. Mmh, da habe ich schon lange drauf gewartet, auf so ein Rezept – aber wieso kann man sie nur einen Tag lang aufbewahren? :-|

  11. These look amazing Mihl. They remind me of a well-known treat here sold in Marks &Spencer called “Walnut Whips”. Definitely the same concept just topped with a half walnut. My Dad used to love them!

  12. Vielen Dank für die zwei super Rezepte, ich hab mich noch nicht ran gewagt, kommt sicherlich bald.
    Aber lustigerweise hab ich neulich auch ausgiebig darüber Nachgedacht mir so eine Macaron-Backmatte zu besorgen. Hab es dann aber erstmal gelassen. Ich abe aber auch eine Frage: Wo hast Du den Weinstein her? Ich habe Backpulver mit/aus Reinweinstein (Bioladen). Aber ich vermute, dass der reine Weinstein nochmal was anderes ist, gell? Für eine Antwort bin ich SEHR Dankbar!!

    1. Hallo Katy, ja das ist was anderes. Ich kaufe den in einem Laden für US/UK-Produkte, gibt es aber auch in Apotheken oder im Internet. Wenn Du magst, kannst Du Dir ja den vorherigen Eintrag durchlesen. Da gehe ich näher drauf ein.

  13. Wann wolltest Du nochmal Dein Kochbuch veröffentlichen?! Das ist wirklich der Wahnsinn! Tatsächlich habe ich in letzter Zeit große Lust auf Schokoküsse gehabt, habe nach veganen Optionen im Internet gesucht – und jetzt bin ich fündig geworden. Falls ich es bald schaffe, sie zu testen, berichte ich natürlich.

Leave a Reply

Your email address will not be published. Required fields are marked *