These macaroons are sandwiched together with a striking purple blueberry and lemon filling and can be served in the traditional manner with a glass of wine or a liqueur. This is a truly joyous macaroon recipe from James Sommerin and will make enough to share with 12 guests

Preheat the oven to 180°C/gas mark 4. Sift the icing sugar and ground almonds together
In a separate bowl, separate the eggs and whisk the egg whites to a soft peak. Gradually add the sifted sugar and beat to stiff peaks to make a meringue
Gently fold the whipped meringue into the almonds and icing sugar
Place the mixture in a piping bag and pipe 24 x 10cm circles onto baking parchment. Leave for 15 minutes at room temperature until the circles form a crust
Place on a baking tray and bake in the oven for 10 minutes. Once the macaroons are done, remove and allow to cool
Soak the gelatine leaf in cold water for 5 minutes to soften. Heat the blueberry purée in a saucepan and add the caster sugar, lemon zest and rehydrated gelatine
Allow to cool, then semi-whip the cream and fold together with the blueberry mixture
Turn 12 macaroons upside down and pipe the blueberry filling onto the bottom, then cover with other halves
To serve, garnish each macaroon with a slice of lemon peel top with a blueberry
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  1. Piping bag and nozzle

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James Sommerin shares his delicious blueberry and lemon macaroons recipe, which look and taste incredible. Serve these macaroons for a summery afternoon tea