Poppy-seed macaroons

Recipe by Andreas Müssauer, Café - Confectionery - Bakery Müssauer and "Thayataler Schokoladen Manufaktur", Waidhofen/Thaya.


  • 300 g icing sugar
  • 200 g squashed poppy seeds
  • 100 g Almonds, finely grated
  • 230 g egg white (weighed)
  • 100 g Granulated sugar


  • 200 g Single cream
  • 200 g Chocolate, chopped
  • 200 g plum jam
  •  some cinnamon and rum


1st Mixture:
Mix 200 g icing sugar, 200 g poppy seeds and100 g almonds with 110 g egg whites.
2nd Mixture:
eat 120 g egg whites with 100 g granulated sugar until firm and add 100 g icing sugar by hand. Then fold in the 1st mixture, spoon onto baking paper and bake at 200°C for approx. 12-15 minutes and allow to cool.

eat the cream, stir in the chocolate, let it cool down to room temperature, add the Powidl and cinnamon.