Rose Tinted Macarons Filled With Black Currant Buttercream

For the January edition of "Mactweets" I tried a new recipe from the adorable little cookbook 'I Love Macarons' (Hisako Ogita) and I am thrilled with the results!!! I am not 100% thrilled but I am thrilled nonetheless! I now know that I need MUCH finer almonds (I still lean on the chunky side) and I also know that I pipe in a very strange way, resulting in cute little macarons with tips as if I were icing a cake... just not quite right... I'll get there... I will! I filled the shells with a basic buttercream and added a delicious acai black currant syrup from Sonoma Syrup which gave these little dolls a fruity kick. Overall I am very happy with the results and without further delay, I give you:

Rose Tinted Macarons With Black Currant Buttercream

for the shells (adapted from 'I Love Macarons'):

2/3C ground almonds
1 1/2C powdered sugar
3 large egg whites (aged 2 days)
5T granulated sugar
1t vanilla
1t rose colored gel

Combine the ground almonds and powdered sugar in a food processor until very fine and sift twice. Trace 1" circles on a sheet of parchment paper (or whatever size you chose but the template will give you more even results) and place on a baking sheet. In a stainless mixing bowl beat the egg whites until they are foamy and add granulated sugar. Continue to beat and add vanilla. Once the egg whites are firm and glossy, they are done. Slowly stir in the rose gel and add half of the almond mixture. Stir by scooping up from the bottom of the bowl and around then add the remaining almond mixture and repeat. Stir in a circular motion and then press the mixture against the side of the bowl, scoop from the bottom and turn upside down, repeat 15 times. Pour the batter into a pastry bag fitted with the #4 tip and pipe onto your prepared sheet. Tap baking sheet on your counter 2-3 times to release air and allow macarons to rest for 15 minutes (or until the shells do not stick to your finger when you tap them). Bake at 300 degrees for 15 minutes. Remove from the oven, cool on baking sheet and move to a wire rack.

for the filling:

8T unsalted butter, softened
4C powdered sugar
1t vanilla
4T Acai Black Currant Syrup

Whip butter for 5 minutes then add half of the powdered sugar. Add vanilla and remaining sugar and beat an additional 3-5 minutes then add the syrup and combine well. Spread or pipe filling onto macaron shells and sandwich together.

makes 12-15 macarons