Rose Lychee Macaron

I made the french macaron's last week, but it seems like if I've lost my touch with making these dainty treats. One batch ended up with a ugly cookie top which wasn't smooth and lumpy. I'm sad to say that this batch was actually the last batch I was making. The first and second macaron shells turned out fine. Just kidding, a few of them actually cracked and started growing feet off to the side. Argh, macarons are so temperamental! Oh well, even with all these problems they still tasted fine with the filling. I think Jenny would agree....maybe? haha

Do you see the lychee piece in the middle?

Rose Buttercream with Lychee

Rose Buttercream isn't something that everyone would like. Because I made Italian buttercream, the buttercream turned out not too sweet which was on the plus side but it could feel at times like if you were just eating butter. And here's the deal with rose water: It can smell like a room air freshner/potpourri/perfume, so too much of it in the buttercream can make a person gag and feel like they're choking on old lady perfume.
ick.
So to make sure the buttercream doesn't seem like a stick of butter and for the rose flavouring to not overpower a person's senses, add half a teaspoon of rose water at a time until you say yum.
Rose water can be purchased in the ethnic aisle at superstore.

One day when I perfect macaron's I'll put up the recipe.

But for the filling all you need is
Italian or Swiss Meringue Buttercream
Rose water
Can of lychee/litchi in syrup.

First drain the can of lychee, but into pieces, and drain overnight in the fridge in a strainer.
Also have your macaron shells made and put into the fridge.
The next day, use any recipe to create a  nice silky buttercream and slowly add 1/2 tsp of rose water at a time until you are happy with the flavour.
All you do now is to pipe butercream onto half of the macaron shells, add the lychee bits, top with a bit more buttercream, then sandwich with another macaron shell.
Put the macarons back into the fridge for 24 hr for the flavours to meld.
Allow the macarons to get back to room temp before eating (20min - 30min out of the fridge).