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.
Ingredients
Macaron
- 110g of icing sugar
- 55g of ground almonds
- 2 egg whites
- 30g of caster sugar
Blueberry filling
- 1 gelatine leaf
- 100g of blueberry purée
- 50g of caster sugar
- 1 lemon , zested
- 250ml of whipping cream
Garnish
- 12 blueberries , halved
- lemon zest
Equipment
- Piping bag and nozzle
Method
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
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
- 2 egg whites
- 30g of caster sugar
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 macarons 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
- 1 gelatine leaf
- 100g of blueberry purée
- 50g of caster sugar
- 1 lemon , zested
Allow the mixture to cool, then semi-whip the cream and fold into the blueberry mixture
- 250ml of whipping cream
Turn 12 macarons upside down and pipe the blueberry filling onto the bottom, then cover with other halves
To serve, garnish each macaron with some more blueberry puree, two halves of blueberry and some lemon zest
- 12 blueberries , halved
- lemon zest
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Blueberry and lemon macarons
