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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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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
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
Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.
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Blueberry and lemon macarons
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