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Recipe by Emma Lewis

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1. Whisk the egg whites in a large, clean bowl until soft peaks form. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. Add a couple of drops of colouring with the final addition of sugar. Keep whisking until the mixture is light pink, with no streaks, and is thick and glossy, a bit like shaving foam.
2. Using a large metal spoon, gently fold through the ground almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture in the corners of each sheet to secure paper. If you don't have enough baking sheets, make and cook half the quantity, then repeat. Use 2 spoons or a piping bag fitted with a wide nozzle to make 40 circles, each about 5cm wide. Leave to sit out for about 10 mins until a skin starts to form.
3. Heat oven to 180C/160C fan/gas 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, then bake for 20-25 mins until just crisp, but not browned. Leave to cool.
4. When ready to serve, gently ease off the paper with a palette knife. Carefully spread 1 tsp raspberry jam per biscuit over half of the biscuits and 1 tsp mascarpone per biscuit over the other halves, then gently sandwich together.

PER BITE

140 kcalories, protein 2g, carbohydrate 19g, fat 7 g, saturated fat 2g, fibre 1g, sugar 18g, salt 0.06 g

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Ingredients

• 4 large egg whites
• 300g icing sugar
• pink or red food colouring
• 140g ground almonds
• ½ a 250g tub mascarpone
• 4-5 tbsp raspberry jam

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Difficulty and servings

Makes 20

Preparation and cooking times

Prep 25 mins

Cook 25 mins

plus resting

Ingredients

• 4 large egg whites
• 300g icing sugar
• pink or red food colouring
• 140g ground almonds
• ½ a 250g tub mascarpone
• 4-5 tbsp raspberry jam

PER BITE

140 kcalories, protein 2g, carbohydrate 19g, fat 7 g, saturated fat 2g, fibre 1g, sugar 18g, salt 0.06 g

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