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