Blueberry and lemon macarons

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Ingredients

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1
Preheat the oven to 180°C/gas mark 4. Sift the icing sugar and ground almonds together
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
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
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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