Prosecco DOC Meringue Buttercream Macarons, The Perfect Holiday Treat!

We’ve come to that time of year again where we are decorating, shopping and coming up with ideas to top last year’s extravagant holiday dinner party. Your friends just posted their TBT photos on Instagram of last years festivities, gearing you up to blow their minds once again this year.

While you’re checking off items on your shopping list and preparing the recipes for your seven course meal, you set a reminder to call your local wines and spirits shop to reserve some of the best sparkling wine in town, Prosecco DOC.

Prosecco DOC gives a consistent fruity flavor on your palate as well as smooth bubbles that won’t over power. This sparkling can withstand any meal well on its own, but when trying to wow a group of bourgeoisie family and friends you’ll have to shake things up.

This 10 step recipe infuses Prosecco DOC into this light and buttery dessert. These macarons are perfect addition to your dessert table as you can decorate them as festive meringue flavored Snowman, Gingerbread man and/or Reindeer. You can picture the Boomerang Insta Stories now.

Prosecco DOC Meringue Buttercream Macarons

2 and 1/2 cup Prosecco DOC, divided

1 and 1/4 cup granulated sugar

9 large egg whites, room temperature

3 cups (6 sticks) unsalted butter, room temperature

  1. In a heavy bottom saucepan, heat the granulated sugar and 1/2 cup of the Prosecco on medium heat. Stir only once to moisten. Do not stir again as this encourages the sugar to crystallize. Bring to a boil and cook until candy thermometer reads 240F.
  2. While the syrup is cooking, begin the meringue. Add the egg whites to a clean and dry bowl of a stand mixer. Begin to whip on medium speed. Whip whites until stiff, but not dry, peaks form.
  3. Once the syrup has reached the correct temperature, slowly and gently pour the syrup down the side of the mixing bowl while whipping the meringue on a medium high speed.
  4. Continue to beat the meringue once the entire amount of syrup has been added. Beat on a medium speed until the meringue is firm, glossy, and cool.
  5. With the mixer still running, add the butter to the mixture in small 2 tablespoon amounts. Continue until the entire amount of butter has been incorporated.
  6. The mixture may seem to curdle at this point. Continue to whip until the buttercream is smooth, fluffy, and shiny.
  7. Set buttercream aside.
  8. Heat the remaining 2 cups of Prosecco on a medium low heat. Reduce to one cup. Let stand to cool completely.
  9. With the paddle attachment, beat the buttercream on a medium speed while adding the cooled and reduced Prosecco 1-2 tablespoons at a time. It will take time for the emulsion to take effect. Be patient as the reduction incorporates into the buttercream.
  10. The buttercream may be used immediately or stored at room temperature for 2 days. It may also be refrigerated for 4-5 days or frozen for up to 2 weeks. Remember, before using, let the buttercream return to room temperature.

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