This is now the second time I have made these, and round two definitely didn’t disappoint. I LOVED redskins when I was little, and when I saw this flavour popping up around local markets and food blogs, I just had to give them a go. They are ahhhhh-mazing! A winner with the crowds, too 🙂

Another awesome thing about these macarons, is that the ganache is super easy to make. You just melt down some redskin lollies, cream and add in the white chocolate and you’re done! Chocolatey, creamy, raspberry gooey deliciousness 😉

Macarons:

This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

• 135g almond meal
• 135g icing sugar
• 125g caster sugar
• 45g egg whites
• 50g egg whites
• 40g water
• 1/4 tsp colouring      gel, purple

Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the cocoa now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.

 

Redskin Ganache: (I think the recipe is orginially by Adriano Zumbo, but I can’t find it for the life of me! I saw a random photo on my Mum’s Facebook page – have no idea whose it was, with all the ingredients laid out, and made my own measurements. Compliments to to whoever’s photo it was…oops!)

Place the redskins and the cream in a small saucepan, over a low-medium heat, stirring with a metal spoon until the redskins are completely melted – this should take up to 5 minutes. Add in the white chocolate, and stir until everything is combined well and melted. Leave ganache at room temperature until firm enough to pipe.

To assemble, pair up likely macarons shells, and spoon the ganache into a piping bag fitted with a round nozzle. Pipe small rounds on one shell, and sandwich with the other. TIP – don’t put too much ganache onto the shells, the ganache is quite runny and sticky, and if you have too much filling the shells will slip and slide all over the place!

FYI – This will be my last recipe post for a while, as whiskitforabiscuit will temporarily turn into a bit of a travel blog! I am off to Europe for 3 months, so I will do my best to post regularly and will attempt to focus it around food, of course…but that shouldn’t be too hard!

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