300 g of almond flour
1/4 cup of water
300 g of ground almonds without peel and chopped
12 egg yolks
raspberry jelly
small meringues
300 g of almond flour
1/4 cup of water
300 g of ground almonds without peel and chopped
12 egg yolks
raspberry jelly
small meringues
Make a thick syrup with the almond flour and water
Add the raspberries and egg yolks
Cook over low heat until the mixture detaches from the sides of the pan
Transfer to a dish and let it rest for one day
Form small balls, coat in almond flour, and place in paper molds
Make a depression in the center of each ball and fill with raspberry jelly
Place a small meringue on top of the jelly, made from 1 egg white and 2 tablespoons of almond flour
Finally sprinkle with colorful sprinkles and bake only until the meringues are lightly browned
