Blueberry and lemon macarons
- Petit four
- medium
- 12
- 60 minutes
PT1H
These macarons from James Sommerin 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 way to end a dinner party.
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Ingredients
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Imperial
- 12 blueberries
- 1 lemon, zested
- 100g of blueberry purée
- 30g of caster sugar
- 50g of caster sugar
- 1 gelatine leaf
- 110g of icing sugar
- 55g of ground almonds
- 250ml of whipping cream
- 2 eggs
- lemon peel
Equipment
- Piping bag and nozzle
Method
1
Preheat the oven to 180°C/gas mark 4. Sift the icing sugar and ground almonds together
- 110g of icing sugar
- 55g of ground almonds
2
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
- 2 eggs
3
Gently fold the whipped meringue into the almonds and icing sugar
4
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
5
Place on a baking tray and bake in the oven for 10 minutes. Once the macarons are done, remove and allow to cool
6
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
- 1 gelatine leaf
- 100g of blueberry purée
- 1 lemon
- 50g of caster sugar
7
Allow to cool, then semi-whip the cream and fold together with the blueberry mixture
- 250ml of whipping cream
8
Turn 12 macarons upside down and pipe the blueberry filling onto the bottom, then cover with other halves
9
To serve, garnish each macaron with a slice of lemon peel top with a blueberry
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