Raspberry and rose kisses

Crisp on outside, chewy in the middle, these delicately perfumed confections are sure to delight your sweet tooth.

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Nutrition (per portion)

Total Fat3g

Saturated Fat

Total Carbohydrate11g


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Pink kisses

Yields: 24

Total Time:

Prep Time:

Cook Time:


U.S. U.K. Conversion chart
  • 50g (2oz) ground almonds
  • 40g (1½oz) plain flour
  • 2 large egg whites
  • Pinch of cream of tartar
  • 100g (3½oz) icing sugar
  • Few drops almond essence
  • Pink food colouring
  • 50g (2oz) unsalted butter, softened
  • 100g (3½oz) icing sugar, sifted
  • Few drops rose water, to taste
  • ½-¾tbsp raspberry jam, to taste


  1. Preheat oven to 180°C (160°C fan) mark 4 and line two large baking sheets with baking parchment. Put the ground almonds into a bowl and sift over the flour. Set aside.
  2. Put the egg whites and cream of tartar into a large bowl and beat with a handheld electric whisk until frothy. Sift over the icing sugar and beat again until the mixture is very thick and holds its own shape, about 5min – 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, fold in the ground almond mixture, stirring well.
  3. Spoon the mixture into a piping bag fitted with a rough 1cm (½in) nozzle (or just snip the tip of a disposable piping bag) and pipe 3cm (1¼in) rounds on to 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. Bake kisses for 9-11min until tops are set, then take out of oven and leave to cool on their sheets. Once cool, use a palette knife to loosen the kisses.
  4. To make the filling, whisk together the softened unsalted butter in a large bowl with the sifted icing sugar and rose water. Beat until light and fluffy, then stir in the raspberry jam. Use a smear of the filling to sandwich the kisses together. Serve.
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