Raspberry almond bites

Raspberry almond bites

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(8 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins Plus resting

Skill level

Moderately easy

Servings

Makes 20

These heavenly teatime bites taste as gorgeous as they look

Nutrition and extra info

Nutrition info

Nutrition per bite

kcalories
140
protein
2g
carbs
19g
fat
7g
saturates
2g
fibre
1g
sugar
18g
salt
0.06g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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woodlandsl370's picture

after they had cooked and cooled I could not get the baking parchment off. It had stuck firmly to the almond bites.

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