These macarons from James Sommerin are sandwiched together with a striking purple blueberry and lemon filling – serve them with wine for the ultimate party impresser
• 12 blueberries
• 1 lemon, zested
• 100g of blueberry purée
• 30g of caster sugar
• 50g of caster sugar
• 1 gelatine leaf
• 110g of icing sugar
• 55g of ground almonds
• 250ml of whipping cream
• 2 eggs
• lemon peel
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.
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.
Recipe courtesy of James Sommerin, originally published on GreatBritishChefs.com