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Prep time: 10 minutes
Total time: 45 minutes
Makes 4 Glasses


  • 1½ cups confectioners’ sugar
  • 1 level cup almond flour
  • 3 large egg whites
  • ½ cup sugar
  • Pink food coloring
  • ½ cup unsalted butter at room temperature
  • 2 cups confectioners’ sugar
  • 3 teaspoons Torresella Prosecco Rosé
  • ¼ teaspoon pink Himalayan sea salt



Preheat oven to 325° F. In a medium-sized bowl, sift the flour and confectioners’ sugar together then set aside. In a large bowl, add 3 egg whites and whisk until soft peaks form (can also use a stand mixer or hand mixer). Once soft peaks are achieved, add the sugar a little at a time while continuing to beat on high. When the peaks are perfectly stiff, add food coloring one drop at a time until you get the shade you like. Be sure to blend well after each drop. Fold in the flour and sugar mixture at this time, working quickly to keep the batter from falling flat. Pour the batter into a piping bag, preferably with a round tip. Line a cookie tray with parchment paper and begin piping circles of batter, about 1½” in diameter. Bang the tray once on the counter after piping to release any air bubbles. Let them rest for 40 minutes or until a nice skin forms on each piped circle. Bake for 10-12 minutes. Let them cool before touching.

Prosecco Rosé filling:

Using a stand mixer or hand mixer, cream the butter in a bowl then add in the confectioners’ sugar, salt and Torresella Prosecco Rosé. Filling is ready when it’s nice and fluffy.


Pair up the cookies halves, matching them according to size. Pipe a small amount of the Prosecco Rosé filling onto half of the cookies. Sandwich them together. Enjoy!

*Makes 20-25 Macarons

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