These gorgeous Moscato Rosa macarons are just the treat for an afternoon tea with friends or a sweet dessert to top off your dinner. Enjoy them with the rest of the Moscato Rosa lightly chilled.
100g icing sugar
100g ground almonds
small pinch salt
55g caster sugar
2 medium free-range eggs
1 drop pink food colour
150g unsalted butter, softened
75g icing sugar
1 Tbs Moscato Rosa to taste
Preheat the oven to 140 deg C no fan. Macrons need a slow, low temperature to cook properly. Keep an eye on them as they cook as you may need to adjust the temperature according to your oven.
Sieve the icing sugar and ground almonds into a mixing bowl and mix together.
In another clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Gently stir in the icing sugar and almond mix. Add the drop of food colour - your mixture should be a light shade of pink.
Fill a piping bag with the macaron mixture and pipe small blobs onto a baking sheet lined with baking paper. Keep the blobs small as the mixture will settle and spread a little.
Gently tap the sheet on your kitchen bench to help the mixture settle and to break any air bubbles, then leave to dry for 20 minutes.
Bake the macarons in the oven for 7 to 8 minutes minutes. Then open the door to release any steam, close and cook for another 7 to 8 minutes. The macarons should feel firm and be slightly risen.
Slide the baking paper onto a wire cooling rack and leave to cool. Do not remove them until they are cold or they will break.
For the filling beat the butter and icing sugar together, then beat in the Moscato Rosa.
Sandwich the macarons together with about 1/2 tsp of the filling. Serve on your prettiest plate.