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Raspberry & rose kisses

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Recipe Ingredients


  • 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


  • 50g unsalted butter, softened
  • 100g icing sugar, sifted
  • few drops rose-water,  to taste
  • ½ to ¾ tbsp raspberry jam, to taste

Recipe Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Use a smear of the filling to sandwich the kisses together. Serve.

EACH SERVING 290kJ, 3g fat (1g saturated), 11g carbohydrate (9g total sugars).

Get Ahead

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.

Each Serving:

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