Raspberry kisses with buttercream, grandma’s masterpiece

Ingredients:
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)

Directions:

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.

Next page