Danish marshmallow candies coated in chocolate

Directions

1. In a bowl, combine the powdered sugar and egg whites. ≈ 4 min
2. Gradually incorporate this mixture into the marzipan, kneading until a smooth, even dough is formed. ≈ 4 min
3. Using a piping bag, create flat discs approximately 5 cm in diameter. ⏱ ≈ 10 min
4. Bake in the oven at 190 °C until golden brown, for about 10 minutes, then let cool to room temperature. ⏱ 10 min
5. In a pot, heat the sugar, water, and glucose syrup to exactly 117 °C. ≈ 3 min
6. While doing this, lightly whisk the egg whites with 15g of sugar. ≈ 4 min
7. Gradually pour the warm syrup over the egg whites, while continuing to whisk. ≈ 4 min
8. Whip until you have a very firm meringue. ≈ 4 min
9. Split the vanilla pod, scrape out the seeds, and mix them with the powdered sugar. Add everything to the meringue along with any desired flavoring, then gently mix without deflating the meringue. ≈ 4 min
10. On the side of each biscuit, place a 5 cm high dome of meringue. Make sure the meringue adheres well to the biscuit; otherwise, it will detach during the coating process. ⏱ ≈ 10 min
11. Keep at room temperature or in the refrigerator while preparing the chocolate. ⏱ ≈ 2 hr
12. Finely chop the chocolate. ≈ 8 min
13. Melt half of the chocolate using a double boiler, gradually, until it reaches a temperature of 48 to 50 °C. ⏱ ≈ 7 min
14. Place the other half in a large bowl big enough to fully submerge the mixture. Add two-thirds of the melted chocolate and let them combine WITHOUT heating. Only add the remaining melted chocolate if there are any remaining solid pieces. The temperature should not exceed 34 °C: the chocolate will remain shiny and crisp. ⏱ ≈ 10 min
15. Dip the meringue domes in chocolate, making sure to cover the entire meringue. The cookie is optional. ⏱ ≈ 30 min
16. Sprinkle with shredded coconut or roll them in it, then let them set. If the chocolate starts to harden, do not warm it up: add a little melted, warm chocolate. ⏱ ≈ 10 min