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Basically the same recipe like the Raspberry Bouchées but blended with Orange Fower Water and two Raspberries. The heart of these ‘kisses’ is soaked with Raspberry juice with a light note of Orange flowers – something you shouldn’t miss!
84 pieces
| Preheat oven to 180 degrees Celsius (350 F). | |
| 8 egg whites 350 grams (1 1/2 cups) powdered sugar (also known as confectioner’s sugar or icing sugar) |
Whisk egg whites with powdered sugar. |
| 210 grams (1 cup) almond flour * 1 Tbs unbleached all purpose flour |
Add the almond flour and all purpose flour, whisk. |
| 240 grams (2 sticks) unsalted butter melted and slightly cooled | Add the slightly cooled melted butter and stir. |
| 3Tbs of orange flower water | Then the orange flower water. |
| 20 g (2 Tbs) butter for greasing molds | Butter 84 molds (4cm, 1 ½ ’’ in diameter / 2 cm, ¾’’ high). You can also use cakelet, tea cake or mini cupcake molds or tins. |
| Using a teaspoon, fill the molds to 2/3 full. | |
| 350 grams (1 ½ cups) fresh raspberries (at least 168 raspberries) | Place 2 raspberries in the middle (the raspberries will sink into the batter during the baking process). |
| Preparation time / 15 minutes Cooking time 350 F / 15 minutes |
Bake in the oven for approximately 15 minutes or until the edges are golden. |
| Remove from molds and allow to cool on a cake rack. | |
* If you cannot find almond flour, you can make your own by grinding 210 grams (about 1 cup) of blanched almonds in a food processor, to fine consistency.
