1. Put together raspberry filling:
Puree the raspberries and move them via a sieve to take away the seeds.
Deliver the raspberry puree with 50 g of powdered sugar to the boil in a small saucepan over medium warmth.
Stir and simmer till the combination thickens (about 10-Quarter-hour).
Take it from the range and let it cool off.
2. Meringue-Raspberry Kisses:
Preheat the oven to 150 levels Celsius and line a baking tray with baking paper.
Beat the egg whites with a pinch of salt till stiff, progressively including the remaining 50 g of powdered sugar.
Rigorously fold within the floor almonds and vanilla extract.
Pour the meringue combination right into a piping bag fitted with a star tip and pipe small “kisses” onto the baking paper. Click on on the photograph to see the remainder of the recipe