150g Egg Whites
100g Castor Sugar
180g Ground Almonds
270g Icing Sugar
Red Colouring
100g Butter
30g Honey
1 Egg
10g Cornflour
50ml Whiskey
50ml Whipping Cream
10g Fine Porridge
100g Fresh Raspberries, Pureed
Method:
- Whisk the egg whites to a meringue, add the sugar and the rest of the dry ingredients, put in na piping bag and pipe to the size of a €2 coin, allow to restfor 15 minutes before putting int he oven, they should develop a skin on the top.
- For the filling: cream the butter
- Whisk the egg and honey, add the cornflour
- Heat the whiskey, cream and raspberry puree and pour over the egg mix
- Mix in the porridge and whisk in the creamed butter
- Bake at 120/150 degrees or gas mark 2-3 for 12-15 minutes
Enjoy!