Make the meringues: whisk the egg whites stiffly with 50 g of the icing sugar. Mix the rest of the sugar with the flour and the almond powder. Spoon this dry preparation very carefully through the whipped egg white. Put the dough in a piping bag. Put baking paper on an oven plate and spray small doughs on it. Sprinkle with finely chopped almond flakes. Bake for about 40 minutes in a preheated oven at 150°C or until the meringues color. Stay close to follow the baking process. Meanwhile, make the 'crème au beurre' or butter cream. Bring the butter to room temperature. Beat two eggs with the granulated sugar to a homogeneous mass. Beat the butter and add the egg mixture bit by bit. Put the preparation in a piping bag. Finishing: spray a nice round of buttercream between two meringues and repeat until the stock runs out.

Kisses of Malmedy

  

For the butter cream: 2 eggs 100 g of granulated sugar 150 g of butter
For the meringues: 6 egg whites 150 g of sugar 125 g of almond powder almond flakes 25 g of pastry flour
The recipe of the 'baisers' or kisses dates back to the 19th century. It was originally commercialized under the name blankès mèringues. Besides the original from Malmedy, there are numerous variants, such as the 'baisers de Neufchâteau', where chocolate cream is used as a filling.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Kisses of Malmedy  

Make the meringues: whisk the egg whites stiffly with 50 g of the icing sugar. Mix the rest of the sugar with the flour and the almond powder. Spoon this dry preparation very carefully through the whipped egg white. Put the dough in a piping bag. Put baking paper on an oven plate and spray small doughs on it. Sprinkle with finely chopped almond flakes. Bake for about 40 minutes in a preheated oven at 150°C or until the meringues color. Stay close to follow the baking process. Meanwhile, make the 'crème au beurre' or butter cream. Bring the butter to room temperature. Beat two eggs with the granulated sugar to a homogeneous mass. Beat the butter and add the egg mixture bit by bit. Put the preparation in a piping bag. Finishing: spray a nice round of buttercream between two meringues and repeat until the stock runs out.
For the butter cream: 2 eggs 100 g of granulated sugar 150 g of butter
For the meringues: 6 egg whites 150 g of sugar 125 g of almond powder almond flakes 25 g of pastry flour
The recipe of the 'baisers' or kisses dates back to the 19th century. It was originally commercialized under the name blankès mèringues. Besides the original from Malmedy, there are numerous variants, such as the 'baisers de Neufchâteau', where chocolate cream is used as a filling.
a recipe guide for the amateur chef Belgian Cuisine