Blueberry and lemon macarons

Preheat the oven to 180°C/gas mark 4. Sift the icing sugar and ground almonds together

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

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

Allow the mixture to cool, then semi-whip the cream and fold into the blueberry mixture

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