Champagne Snow Bombs | SteamboatToday.com
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Champagne Snow Bombs

— Ingredients:

7 ounces almond paste

2 cups powdered sugar

1 package (14 ounces) flaked coconut

3 egg whites

1 teaspoon Champagne extract (available through specialty baking suppliers)

8 ounces Mascarpone cheese

2 pounds white candy coating, chopped

2/3 cup sliced almonds

Optional: Silver or Gold ‘Disco Dust’ (available through specialty baking suppliers)

Directions:

Place almond paste in a food processor; cover and process until finely chopped. Transfer to a large bowl; add powdered sugar and coconut. Beat until mixture resembles coarse crumbs. In a small bowl, beat egg whites and extract until stiff peaks form; fold into coconut mixture.

Drop by teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 14-18 minutes or until lightly browned. Remove to wire racks to cool.

Spread a dollop of cheese over each cookie; refrigerate for 20 minutes or until cheese is firm.

In a microwave, melt candy coating; stir until smooth. Dip cookies in coating; allow excess to drip off. Place on waxed paper; sprinkle with almonds. Let stand until set. Brush pearl dust over almonds. Store in an airtight container in the refrigerator or freezer.


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