Soapy macaroons

So I've decided on the flavor of the macaroon, but now I'm having problems getting the taste exactly perfect. I've settled for a french buttercream with creme de cassis, blackcurrant jam and violet syrup. However, after messing with the proportions, I discovered (nastily) that just a quarter of a teaspoon too much of violet syrup makes the whole thing taste like soap. And although these look quite nice, they are just a minute undercooked, or maybe it is just too humid today to make macaroons (and I'm also worried that the filling color isn't going to match the color of the macaroon, a requirement for the presentation, but instead of fretting, I am instead going to turn to my trusty vial of gel coloring. It's a resource and I've got it). I acknowledge that I'm still learning the craft of the macaroon, but the filling - there's the art, and there's where I'm having the most fun. Especially when I'm fatally determined to work with an idea that smells of soap. If I try lavender, there's a chance it will end up smelling like old ladies. My stubborn determination to make a purple-colored, flower-scented macaroon has put me in a lose-lose situation. But at least I'm realizing just how much I love creating flavors. I might scratch the whole buttercream thing and make a blackcurrant curd instead. Mmm. That might actually be quite good. And with a little Pimm's on hand ... Even better, since I doubt I'll be able to get any ube halaya, I think I'm just going to pipe some royal plum jam that's been slightly flavored with lemon and orange juice on them.