Nuts

Skin

Macadamia skin, or pellicle, is the thin brown coat on the kernel after the hard shell is removed. It adds mild colour and a slight astringent edge around the creamy interior. Snack and cookie uses often leave it on; pale confectionery may prefer cleaner ivory meats. The coat is edible and papery—nothing like the rock-hard outer shell. Light rubbing after drying can loosen loose skins; aggressive blanching is less common than with almonds. Skin flecks darken meal and pale pastes slightly. For white-chocolate work, specify cleaner kernels when colour purity matters. Fresh skins smell like the nut; musty skins mean poor storage. Home kitchens usually leave them on. Choosing skin-on versus cleaned is a colour decision after industrial shelling is already finished.