For the cassis filling, mix pudding powder and sugar. Stir with 5 tablespoons of milk until smooth. Bring the rest of the milk to the boil, remove from the stove. Stir in the pudding powder. Bring the pudding to the boil while stirring and simmer for about 1 minute.
Pour into a bowl. Place cling film directly on the pudding surface, allow to cool.
Preheat the oven for the Macarons (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line two baking trays with baking paper. For exact macarons, draw template circles on the back of the paper.
Grind the almonds even finer in the electric chopper. Sift icing sugar. Beat the egg whites and 1 pinch of salt with the whisk of the mixer until very stiff, adding icing sugar by the spoonful. Fold the almonds into the beaten egg white.
Colour the mixture with a little red and blue food colouring to a pale violet. Pour the egg whites in portions into a piping bag with a perforated spout.
Spray approx. 30 tuffs (each approx. 2 cm Ø) onto each sheet. Dry one after the other in a hot oven for about 30 minutes. The surface should be dry, the underside still slightly sticky. Remove the macarons and let them cool down briefly on the tray.
Then pull it from the tray together with the paper and let it cool down.
Whip the butter until creamy with the whisks of the mixer. Stir the pudding until smooth and stir into the butter by the spoonful. Stir in the cassis and colour it pink with red food colouring as desired.
Pour the buttercream into a small freezer bag and cut off a corner.
Carefully remove macarons from the paper. Spray a tuff on the flat sides of half of the macarons. Put together with the remaining macarons and press gently. Allow the cream to set. Keep for about 2 days.