Recipe

Mum’s Red Skin Macarons

To say my Mum has a little bit of a sweet tooth would be an understatement, so when a new cake store opened up around the corner from where my parents live she was very excited. Not only does this store make delicious cupcakes but every Thursday, Friday and Saturday they make and sell macarons. Every week the flavours vary from salted caramel to Toblerone and of course Red Skin, everyone’s favourite so far. In my family we have a running joke about my Dad’s first attempt to make macarons, let’s just say it ended up more like a macaron eton mess (what’s an eton mess you ask?). After his first attempt was less than successful, he came home from the shop with a pack of Adriano Zumbo macaron mix, he placed them in the pantry and that’s where they stayed for a good 3 or 4 months. After a little bit of encouragement (OK we got him a Master Chef macaron kit, a book on macarons and a macaron timer for his birthday) he eventually got around to making them and they were amazing. My Mum was then more determined than ever to make some Red Skin macarons from scratch. So after a bit of research, a long hunt for some redskins and an entire afternoon in the kitchen (and a rather large mess) she was successful. Having a look at these you would never know that it was her very first attempt at making Macarons.

Mum’s Red Skin Macarons

Red Skin Macarons

What you’ll need:
  • 200g almond meal
  • 200g icing sugar
  • 75ml water
  • 200g caster sugar
  • 4 x egg whites
  • a drop or two of pink food colouring
Know What?
  1. Sift the almond meal and icing sugar into a large bowl and set aside.
  2. Combine the water and caster sugar into a saucepan and place over a medium heat. Without stirring, leave on the heat with a thermometer and do not let it go above 105’c (once it gets to this temperature you need to keep a close eye on the syrup, resist the urge to stir!!)
  3. Beat 1/2 the egg whites gently until they form soft peaks, and then increase the speed of the mixer. Once the syrup passes 105’c keep your eye on it until it reaches 115’c then remove from the heat and pour the syrup into the beaten egg whites. Continue beating for 10 minutes so the mixture cools.
  4. Combine the remaining egg whites into the bowl with the almond meal and icing sugar and mix to form a smooth almond paste. Add a drop or two if pink food colouring until it is the colour you are after.
  5. Use a spatula to mix the almond paste and the egg white mixture together, please use your gentle hands to mix this.
  6. Fill a piping bag (with a medium-sized round nozzle) 2/3rd’s full of the mixture.
  7. Line a baking tray with baking paper and pipe out small perfect circles. (Feel free to jump online and find a template you can sit under the baking paper, might make getting the perfect rounds easier).
  8. Once you have piped all your rounds gently tap/bash the bottom of the tray and then set aside at room temperature for 30 minutes so they can form a crust.
  9. Pre-heat your oven to 150’c and when the macaron mixture has formed their crust cook them for 14 minutes.
  10. Set aside and let cool.
  11. While the macarons are cooling it’s time to make the filling.
What you’ll need for the filling:
  • 6 large redskins
  • 50g cream
  • 75g white chocolate, broken into small pieces (get the good cooking chocolate)
Know what? (Don’t worry this is much easier)
  1. In a small saucepan add the redskins and cream over a low heat, mixing until the redskins have melted.
  2. Remove from the heat and add in the white chocolate, stirring to combine.
  3. Let the mixture cool until it looks like you can spread it onto a sandwich.
  4. Pipe the mixture onto the macaron shells and squish together.
  5. Happy days you’ve just made some macarons!

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9 Comments

  • Reply
    Fred
    September 13, 2013 at 5:01 am

    Looks really good, love the colors

    • Reply
      Matt
      September 16, 2013 at 3:07 pm

      Cheers 🙂

  • Reply
    Liz
    September 19, 2013 at 8:15 pm

    Wow, they look so pretty and delicious too! Thanks for sharing!

    • Reply
      Matt
      September 20, 2013 at 8:05 am

      Thanks Liz 🙂

  • Reply
    Anna @ The Littlest Anchovy
    September 24, 2013 at 2:00 pm

    I am always impressed by anyone who can make a macaron. I am MORE than impressed that this is your Mums first attempt at them. Seriously, you should have seen the fail that was my first go…
    In other news, really glad I found your blog – love your writing style!

    • Reply
      Matt
      September 24, 2013 at 2:05 pm

      I’m with you Anna, I’ve been thinking about having a go at them myself, but the chances are mine wont turn out as good and then I’ll look bad 😉 I’m Glad you are enjoying the blog! I look forward to having a good read of yours tonight when I get home from work 🙂

  • Reply
    frenchtoastandindiepop
    December 4, 2013 at 7:31 am

    I never would have thought to make red skin flavored macarons! Such a brilliant idea and they look to die for!

    • Reply
      Matt
      December 5, 2013 at 12:31 pm

      They were super tasty, I recommend you give them a go! Although i’m still to scared to try…

    What do you think?

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