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
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
- Sift the almond meal and icing sugar into a large bowl and set aside.
- 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!!)
- 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.
- 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.
- Use a spatula to mix the almond paste and the egg white mixture together, please use your gentle hands to mix this.
- Fill a piping bag (with a medium-sized round nozzle) 2/3rd’s full of the mixture.
- 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).
- 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.
- Pre-heat your oven to 150’c and when the macaron mixture has formed their crust cook them for 14 minutes.
- Set aside and let cool.
- 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)
- In a small saucepan add the redskins and cream over a low heat, mixing until the redskins have melted.
- Remove from the heat and add in the white chocolate, stirring to combine.
- Let the mixture cool until it looks like you can spread it onto a sandwich.
- Pipe the mixture onto the macaron shells and squish together.
- Happy days you’ve just made some macarons!