By Sarah Mark from A Spoonful of Vanilla (www.aspoonfulofvanilla.co.uk)
3Prosecco macarons
MAKES30
For the macarons
200g icing sugar
100g ground almonds
3 large free-range egg whites
75g caster sugar
1tsp prosecco food flavouring
For the filling
100g icing sugar
50g unsalted butter
1tsp vanilla extract To decorate
Edible gold paint
1 For the macaron shells, add the icing sugar and almonds to a food processor, whizz for two minutes, then sieve into a large bowl. Put the mixture back into the food processor and whizz for a further minute. Re-sieve the mixture into the large bowl, then set aside..
2 Whisk the egg whites until they form soft peaks. You can do this with either the whisk attachment on a stand mixer or with a hand mixer. Gradually add in the caster sugar one tablespoon at a time, leaving a minute or so in between each addition. Once all the caster sugar has been added,
