Blueberry and lemon macarons

  • Petit four
  • medium
  • 12
  • 60 minutes

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.

First published in 2015

Ingredients

Metric

Imperial

Macaron

Blueberry filling

Garnish

Equipment

  • Piping bag and nozzle

Method

1

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

2

In a separate bowl whisk the egg whites to a soft peak. Gradually add the caster 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 the mixture to cool, then semi-whip the cream and fold into 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 some more blueberry puree, two halves of blueberry and some lemon zest

First published in 2015

Noted for his innovative, flavourful food, James Sommerin has won multiple Michelin stars throughout his career, most recently at his lauded Penarth restaurant, Home.

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