I was inspired to make this recipe in honor of the huge snow storm this weekend, but it would be a great Valentine’s Day treat, as well. It’s easy to make, elegant, and very unique. It’s a mousse made by folding whipped cream into wine gelatin and topped with crumbled coconut macaroons.

März-Schnee (March Snow)
500 ml white German wine (I used a Riesling)
1 tsp. vanilla
1 cup sugar
2 Tbsp. plain gelatin
2 cups cold whipping cream

Bring wine, vanilla, and sugar to a gentle boil in a large pan. Once the sugar is dissolved, sprinkle in the gelatin and mix until the gelatin is dissolved. Remove from heat, cool, then chill in the refrigerator until the gelatin begins to thicken.

Pour cold cream into a mixing bowl. By hand, or with a mixer, whip the cream until it forms soft peaks. Fold the whipped cream into the thickening gelatin. Spoon the snow into bowls or wide-mouthed glasses and chill for a minimum of 2 hours.

Crumble macaroons over the top before serving.

Makronen (Macaroons)
1/2 cup sugar
1-1/4 cups coconut
2 egg whites
2 Tbsp. melted butter

Combine sugar, coconut, and egg whites. Mix in cooled melted butter. Drop egg-sized mounds onto a buttered cookie sheet (will make approx. 8 cookies). Bake for 16-17 minutes at 325° or until the macaroons are golden brown on top. The butter will make these cookies spread out on the cookie sheet, which is fine because it will provide more browned surface for the crumbled topping.