Champagne Powder Puffs | SteamboatToday.com
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Champagne Powder Puffs

— Ingredients:

3 eggs room temp.

1 tablespoon dry white champagne

1/4 teaspoon vanilla

3/4 cup granulated sugar

1/4 teaspoon cream of tartar

1 cup confectioners sugar

2 bars good white chocolate melted

Directions:

Separate egg whites in dry clean bowl. Beat until forming soft peaks.

Add gradually: Sugar 1 tablespoon at a time until incorporated. 1 tablespoon freshly opened champagne,1/4 teaspoon vanilla and 1/4 teaspoon cream of tartar. Beat at high speed for 15 minutes until stiff peaks form.

Using decorators piping bag , pipe out even circular 2inch rounds onto foil covered baking sheet. Wet fingertips and smooth out tops.

Bake at 225 degrees for two hours until crisp but not brown. Let cool. Melt white chocolate in double boiler or heavy pan on low heat.

Put rounds together to form a ball with a layer of melted white chocolate between the rounds to hold the rounds together . Dust with confectioners sugar.

Store in dry cool container.


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