Jersey Strawberry and Rosewater Macarons

**Prepare the Macaron Shells:**

1. In a food processor, combine almond flour and icing sugar. Pulse until very finely ground. Sift the mixture to remove any large pieces. Discard any remaining large pieces.

2. Add mashed Jersey Royals potato to the dry ingredients in the food processor and pulse until fully combined and homogenous

3. In a clean, grease-free bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the caster sugar, whisking until stiff, glossy peaks form (Italian meringue). Add the pink food gel (if using) at the end.

4. Gradually fold the dry ingredients into the meringue in two additions, using a spatula. The mixture should be smooth and flow like lava (macaronage). It should fall from the spatula in a thick ribbon and slowly blend back into the bowl.

5. Transfer the batter to a piping bag fitted with a round tip.

6. Pipe small, even circles (about 1.5 inches in diameter) onto baking sheets lined with silicone mats or parchment paper.

7. Tap the baking sheets firmly on a counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. They should be dry to the touch.

8. Preheat oven to 150°C (300°F).

9. Bake the macarons for 12-15 minutes, or until they have 'feet' and are set. If the macarons start to brown too quickly, reduce the oven temperature slightly.

10. Let the macarons cool completely on the baking sheets before removing them.

**Prepare the Jersey Strawberry and Rosewater Buttercream:**

11. In a stand mixer fitted with the paddle attachment, cream the softened Jersey butter until light and fluffy.

12. Gradually add the icing sugar, mixing on low speed until combined. Increase the speed to medium-high and beat for 2-3 minutes, or until the buttercream is smooth and creamy.

13. Add the strawberry puree and rosewater. Mix until well combined. If the buttercream is too thick, add Jersey milk one tablespoon at a time until desired consistency is reached.

**Assemble the Macarons:**

14. Match the macaron shells by size and shape.

15. Pipe or spoon a generous amount of the strawberry rosewater buttercream onto the flat side of one macaron shell.

16. Top with another macaron shell, gently pressing down to spread the filling evenly.

17. Repeat with the remaining shells and filling.

18. Refrigerate the assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the macarons to soften slightly.

19. Bring the macarons to room temperature for about 30 minutes before serving.