Ingredients:
To make the raspberry kisses:
200 g fresh raspberries (thawed or frozen)
100g granulated sugar
200 g almond flour
2 beaten egg whites
a grain of salt
1 tablespoon vanilla extract
To make the buttercream:
150 g unsalted butter
200g granulated sugar
1 tablespoon vanilla extract
2-3 tbsp milk (optional)
Directions:
- Make the raspberry filling
Puree the raspberries and strain them to remove the seeds.
In a small saucepan over medium heat, bring the raspberry puree and 50 g powdered sugar to a boil.
Cook, stirring constantly, until the sauce thickens (approximately 10-15 minutes).
Remove from the heat and set aside to cool.
- Kisses of Meringue and Raspberry:
Preheat the oven to 150°C and line a baking sheet with parchment paper.
Beat the egg whites with a pinch of salt until stiff, then add the remaining 50 g powdered sugar gradually.
Fold in the ground almonds and vanilla extract with care.
Fill a piping bag with a star tip with the meringue mixture and pipe little “kisses” onto the baking paper. To view the rest of the recipe, click on the image.
