Step 2

Melt the butter and set aside to cool.

Step 3

Sift the icing sugar and flour into a bowl. Add the ground almonds and mix together with your fingers.

Step 4

Whisk the egg whites in a separate bowl until they form a light, floppy foam.

Step 5

Make a well in the centre of the dry ingredients. Tip in the whisked egg whites and the lemon zest, then lightly stir in the cooled melted butter to form a soft batter.

Step 6

Divide the batter among the six tins. Sprinkle a handful of blueberries over each tin.

Step 7

Bake for 15–20 minutes until just firm to the touch and golden-brown.

Step 8

Cool in the tins for 5 minutes, then turn out onto a wire rack. Dust lightly with icing sugar to serve.