I made green tea macarons again, this time with a red bean buttercream filling (I just bought some red bean paste from a Chinese supermarket and whisked it into some plain homemade buttercream in about a 1:1 ratio).
These particular macarons are destined for my Chinese class, since it's the final lesson of the term this Tuesday. I'm taking a bit of a chance with the filling as I know not everyone likes red beans as a sweet here in the West (with the common reaction being 'HOMG BEANZ IN DESSERTZ THATZ CRAZY!1!')- however I wanted to make something with classic East Asian flavours. Because, you know, we're learning Chinese and stuff.