Raspberry kisses with buttercream, grandma’s masterpiece

For the raspberry kisses:
200 g fresh raspberries (or frozen, thawed)
100g powdered sugar

200 g ground almonds

2 egg whites

A pinch of salt

1 tsp vanilla extract

For the buttercream:

150 g soft butter

200g powdered sugar

1 tsp vanilla extract

2-3 tbsp milk (if needed)


1. Prepare raspberry filling:

Puree the raspberries and pass them through a sieve to remove the seeds.

Bring the raspberry puree with 50 g of powdered sugar to the boil in a small saucepan over medium heat.

Stir and simmer until the mixture thickens (about 10-15 minutes).

Take it from the stove and let it cool off.

2. Meringue-Raspberry Kisses:

Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper.

Beat the egg whites with a pinch of salt until stiff, gradually adding the remaining 50 g of powdered sugar.

Carefully fold in the ground almonds and vanilla extract.

Pour the meringue mixture into a piping bag fitted with a star tip and pipe small “kisses” onto the baking paper. Click on the photo to see the rest of the recipe.

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