Blueberry & Lemon Macaroons

Delicate almond macarons, sandwiched with a striking purple blueberry or lemon filling  A Fresh way to enjoy seasonal summer fruits

Ingredients:

Macaroons

300g icing sugar,

300g ground almonds,

110g egg whites,

110g egg whites,

330g caster sugar,

70g water

1g yellow or Blue food colouring

Method

Place the icing sugar, almonds and egg whites in a mixing bowl and work by hand. Bring caster sugar and water to 117 degrees whilst the egg whites in a bowl and whisk at a gentle speed. Pour the hot syrup over the egg whites and mix till cool. Incorporate the meringue into the almond mixture. Pipe and bake at 140 degrees for 20 minutes depending on size.

 

Blueberry ganache

300g masterblend

20g water

60g wild blueberry puree

Method

Place ingredients in a bowl and mix well to form a fruit ganache. Assemble macaroons and serve.

 

Lemon ganache

300g masterblend

20g water

60g lemon puree

Method

Place ingredients in a bowl and mix well to form a fruit ganache. Assemble macaroons and serve.

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