Blueberry and lemon macarons

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
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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
share recipe:

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

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