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Lemon and Blueberry Bursts

Dainty purple macaroons topping limoncello-soaked lemon sponges with a tangy blueberry gel and playful sherbet coating.

BakingVegetarianDessertBlueberryLemonMacarons
Estimated Nutrition
Calories
260.5
kcal / serving
3125.4 kcal total
Carbs
35.6g
per serving
427.5 g total
Fat
11.5g
per serving
138.2 g total
Protein
3.6g
per serving
42.8 g total
Cook Time
45
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
120
g
Icing Sugar
50
g
Caster Sugar
for macaroon shells
50
g
Caster Sugar
for sponges
0.33
tsp
Baking Powder
75
g
Caster Sugar
for syrup
5
tsp
Granulated Sugar
add more to taste
Dairy
50
g
Butter
melted, plus extra for greasing
1
piece
Egg
free-range
100
ml
Double Cream
whipped to soft peaks
Fruits
0.5
piece
Lemon
zest and juice
75
ml
Lemon Juice
for syrup
250
g
Blueberries
1
drop
Lemon Juice
for gel
GrainsCereals
50
g
Plain Flour
plus extra for dusting
Liquids
100
ml
Limoncello Liquor
NutsSeeds
85
g
Almonds
ground
1
pinch
Salt
Other
2
piece
Egg Whites
free-range
1
drop
Purple Food Colouring Gel
1
tsp
Agar-Agar Flakes
heaped
1
tsp
Citric Acid
1
drop
Purple Food Colouring
for sherbet

Method

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