Redskins Macarons

Redskins were the bomb and I loved them as a kid and now as an ‘adult’. It got to the point that when I had braces that I broke a bracket from eating them. Some more good news was that I’ve been making macarons without a food processor for a while. When I was rummaging through the cupboards I found a tiny grinder that is an attachment to my stand mixer. Man this tiny baby made such a difference to my macaron shells – they are shiner, smoother and so good looking. I’ve been missing out.

The macaron shells are made from the same recipe that I’ve used for my rose macarons and popcorn macarons. The redskin filling is kinda like a ganache but becomes sticky and chewy from the redskins added. When I ate the redskin filling by itself it tasted sooooo good but after filling the macarons and leaving them in the fridge for a day, it was less of an intense redskin flavour. My hunch is that the flavour was absorbed into the shell which resulted in the filling to be more tamed. I’ve increased the amount of redskins in the recipe below for more of a redskin flavour the next time I bake them. I won’t leave you guys hanging for too long – here’s the redskins macaron recipe below. Enjoy :)


Redskins Macarons

Macarons recipe adapted from Not Quite Nigella’s site with the recipe from Jean-Michel Raynaud

Redskins filling by Hayden Whiting

Makes 12 – 14



75g almond meal

75g pure icing sugar

1 egg white + 1 egg white (in separate bowls and ensure eggs are at room temperature)

75g caster sugar

20ml water

5 or 6 drops of red food colouring (gel)


Redskins Filling

55g thickened cream

60g white chocolate, broken into small pieces

70g redskins, have each redskins twisted into quarters



  1. Using a food processor, process the almond meal and pure icing sugar until a fine powder is formed.
  2. Sift the almond meal and pure icing sugar into a bowl – throw away any parts that can’t fit through the sifter. Set this aside.
  3. Mix egg white with food colouring and set aside.
  4. Combine caster sugar and water in a saucepan on medium heat (ensure sugar is damp).
  5. Once sugar and water has reached 50°C on a candy thermometer, begin whisking the egg whites (not coloured) with an electric hand whisk until they reach soft peaks.
  6. When the sugar syrup reaches 118°C remove from heat and wait for the bubbles to stop (few seconds). Pour it in a thin stream slowly into the egg whites while still whisking the egg whites. Whisk until the meringue is warm and forms stiff, glossy peaks (around 8 minutes).
  7. In a separate bowl, mix almond meal and pure icing sugar with the coloured eggwhite until you get a smooth paste.
  8. Fold a third of the meringue to the almond meal mixture and then fold the rest of the meringue in.
  9. Lift some of the batter and slap it on the side of the bowl – this removes the air from the batter to get it the right consistency. To test if your batter is ready, lift the spatula out of the bowl and try draw a figure “8” / number 8 (check out this video to see the batter at the right stage). Stop once you get to this stage.
  10. Fill the batter into a piping bag with a 1cm round tip. I use a large cup to stand my piping bag when I fill it.
  11. Line baking tray with a stencil below it (I found mine online years ago but the one I use has a 4cm diameter circles with the circles 2cm apart).
  12. Pipe batter onto the baking paper – I usually have the piping bag vertical and about 1cm from the baking paper. Aim the piping tip to be at the center of one of the stencil circles. When you pipe the batter will spread and form a circle. If you have a little tip at the top after piping it should sink back into the batter after a while if you have made your batter correctly (you can wet a finger and gently push the tip down but the macarons may not turn out right when you cook them. Alternatively you could scrap all the batter and fold until you get the right consistency).
  13. Lightly rap the baking tray a few times on a kitchen towel that’s on the kitchen bench.
  14. Use a toothpick to poke out all the air bubbles left in the batter.
  15. Leave the trays at room temperature for 30 minutes AND until nothing sticks to your finger when you gently touch them (this forms a skin which helps develop feet on your macaron). They should also look less shiny and duller in colour.
  16. Preheat oven to 130°C fan forced and bake for 15-18 mins (heat source is from the bottom with a link to the reason why in the resources section). If you want to check if your shells are done, lift one off and if it’s sticking to the baking paper pop the tray back in for a few more minutes. I also sacrifice one macaron shell and break it apart to see if it’s set inside.
  17. Cool the macarons on the trays. Pair the shells up according to size.


To make redskins filling and assemble:

  1. Place white chocolate in a medium bowl.
  2. Place redskins pieces and cream into a small saucepan.
  3. On low heat, wait and stir occasionally until the redskins have melted.
  4. Pour redskins and cream mixture over chocolate. Using a spatula stir until chocolate has melted.
  5. Press cling wrap on to the surface of the mixture.
  6. Pop into the fridge for at least an hour to set.
  7. Fill piping bag with redskin filling (I use the same circular nozzle as for the macaron) and pipe onto half of the macaron shells. Do not pipe on too much otherwise the filling will drip down and shells will slide off each other (yes this happened to me :3).
  8. Place macarons in fridge for 24 hours for flavours to develop. Remember to store them in an airtight container and to bring them to room temperature when you are about to eat them.



Redskins Macarons

Related posts