Almond and Rose Kisses


Crisp on the outside and Chewy inside, these chic sweets easy to make , score 10 out of 10 in the look department. They are the perfect stress-free dessert for a party. In many ways they were the obvious choice to enter in Maison Cupcake's bake swap. To celebrate the publication of her first book Bake Me I'm Yours... Sweet Bitesize Bakes, Sarah came up with a mystery cake surprise party...... by post.

In a few days time somebody, I have never met and even never heard of, will receive these Almond and Rose Kisses, the end-product of my first ever pipping endeavour. Now, I just have to seat back and wait for the postman to knock on my door with my mystery parcel, I wonder what she will have baked for us......

Almond and Rose Kisses

Ingredients
This recipe makes 24 kisses, I have adapted it from the Good House Keeping recipe bank.

  • White from 2 large eggs at room temperature
  • pinch of cream of tartar or 1/2 tsp cider or distilled white vinegar
  • 50 g gound almonds
  •  40g plain flour
  •  few drops almond essence
  •  Pink food color

  • For the Filling
    • 50g unsalted butter softened
    • 100g icing sugar, sifted
    • Few drops rose water to taste
    • 1/2 tbsp raspberry Jam to taste
    Method
    Preheat oven to 180C mark 4, line two large baking sheets with baking parchment
    Beat egg whites and cream of tartar in large bowl with mixer until soft peaks  Gradually add the almond, 1 tablespoon at a time, until incorporated. Beat well for several minutes until stiff, shiny peaks form. Beat in extract and a few drops of red food color until you reach the colour you like
    Spoon into prepared pastry bag. Pipe on two baking sheets it should make 48 kisses
    Bake for 9-11 min until tops are set, leave to cool, lift with palette knife. Cool completely on sheets on a wire rack. At this stage, you can stop and store the kisses in a Tupperware.
    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.

    2 comments:

    Sarah, Maison Cupcake said...

    These look and sound wonderful, perfect for the bake swap. Can't wait to find out what your partner sends you back! x

    (ps I tried commenting on this at the time but only just sussed out that my commenting is only working in Chrome now!)

    Solange said...

    Thank you, I have got to say that I was rather chuffed with the result and see first time ever I did pipping! so proud. wrapped them individually so they should have arrived in one piece.
    Thanks for persisting with the comment.

    si

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