Moscato Rosa Macarons

Ingredients

Add a fragrant edge to afternoon tea with these macarons made with moscato rosa wine

Preheat the oven to 140C 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. 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 from the paper until they are cold or they will break
For the filling beat the butter and icing sugar together, then beat in the Brown Brothers Moscato Rosa
Sandwich the macarons together with about teaspoon of the filling. Serve on your prettiest plate with glasses of chilled Brown Brothers Moscato Rosa