Raspberry kisses with buttercream, grandma’s masterpiece

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