Blueberry and lemon macaroons


  • 110g of icing sugar
  • 55g of ground almonds
  • 2 eggs
  • 30g of caster sugar
  • 1 gelatine leaf
  • 100g of blueberry purée
  • 50g of caster sugar
  • + 4 more ingredients
    • 1 lemon, zested
    • 250ml of whipping cream
    • lemon peel
    • 12 blueberries

Method Launch Cooking Mode What's this? 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...

View full recipe at SpringPad


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