Raspberry Almond Kisses
4 free-range egg whites
300g icing sugar, sifted
140g ground to a fine powder
Preheat oven to 160ºC. Line 4 oven trays with non-stick baking paper.
Whisk the egg whites until soft peaks form. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. The mixture will be thick and glossy. Using a large metal spoon, gently fold through the ground almonds and raspberry powder.
Spoon or pipe 40 small mounds of mixture onto prepared oven trays. If you don’t have enough baking sheets or oven space, make and cook half the quantity, then repeat. Leave to sit for about 10 minutes until a skin starts to form.
place in the oven, leaving the door slightly ajar to allow the steam to escape, and bake for 20-25 minutes, or until just crisp, but not browned. Leave to cool.
Carefully spread one side of 20 of the kisses with 1 tsp of mascarpone and 1 tsp of jam on the other halves, then gently sandwich together.
These will work equally as well with Fresh As , or
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