FOR THE PASTRY
- 50g ground almonds
- 40g cake flour
- whites of 2 large eggs
- pinch of cream of tartar
- 100g icing sugar
- few drops almond essence
- pink food colouring
FOR THE FILLING
- 50g unsalted butter, softened
- 100g icing sugar, sifted
- few drops rose-water, to taste
- ½ to ¾ tbsp raspberry jam, to taste
- Preheat oven to 180°C, then line 2 large baking trays with grease-proof paper. Put the ground almonds in a bowl and sift in the flour. Set aside.
- Put the egg whites and cream of tartar in a large bowl and beat with a hand- held electric whisk until frothy. Sift in the icing sugar and beat mixture again for about 5 minutes, until it’s very thick and holds its own shape – when you lift the beaters out, the mixture in the bowl should leave a trail for a few seconds. Beat in the almond essence and enough pink food colouring to achieve a shade you are happy with. Using a large metal spoon, evenly fold in the almond mixture.
- Spoon the mixture into a piping bag fitted with a rough 1cm nozzle (or just snip the tip off a disposable piping bag) and pipe 3cm rounds onto the prepared trays, spacing them a little apart. Make sure you end up with an even number (about 48). Using a slightly damp finger, flatten any points that stick up.
- Bake kisses for 9 to 11 minutes until tops are set, then take out of oven and leave to cool on the trays. Once cool, use a palette knife to loosen them.
- To make the filling, whisk the butter, icing sugar and rose-water together in a large bowl. Beat until light and fluffy, then stir in the raspberry jam.
- Use a smear of the filling to sandwich the kisses together. Serve.
EACH SERVING 290kJ, 3g fat (1g saturated), 11g carbohydrate (9g total sugars).
Prepare to end of step 5 up to 4 hours ahead. Store kisses at room temperature. Cover the filling with cling wrap and store at room temperature. Assemble kisses up to an hour ahead and store at room temperature.