Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

Sift together powdered sugar and almond flour in a bowl.

Beat the egg whites in a stand mixer until soft peaks form; gradually add granulated sugar until stiff peaks form.

Mix in the pink food coloring until well combined.

Fold the sifted powdered sugar and almond flour mixture into the meringue.

Pipe the batter onto the prepared sheet into 1.5-inch circles and tap to release air bubbles.

Let macarons sit until a skin forms (about 30-45 minutes).

Bake for 10-12 minutes until set and dry but not browned.

Cool the macarons completely on the parchment paper.

Cream the softened butter until smooth; gradually add powdered sugar, salt, and Pink Moscato.

Pair macarons by size, then fill each with the champagne filling.

Melt the white chocolate and drizzle it over the assembled macarons.