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Serves: makes 16
A great little macaroon to knock up in a hurry to serve with tea or coffee. The only problem is you are sure to have more than one! Preheat the oven to 170℃ / Gas mark 3
  • 100g golden caster sugar
  • 120g ground almonds
  • 1 level tbsp plain flour
  • 2 medium free range egg whites
  • 1 level tbsp poppy seeds
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 32 blueberries
  1. Line two baking trays with baking parchment.
  2. Put the ground almonds, sugar, flour, poppy seeds and lemon zest into a mixing bowl.
  3. In a separate bowl whisk up the egg white and vanilla extract for about 30 seconds.
  4. Stir the whisked egg white into the ground almond mixture, making a dough.
  5. Spoon heaped teaspoonful dollops onto the lined baking tray and top with two blueberries on each.
  6. Bake for 12 minutes until turning golden brown on the edges.
  7. Allow to cool.
Recipe by Jo Clark Cooking etc at