Meringue Kisses

INSTRUCTIONS

• 1
  Measure granulated sugar and 75 ml of water into a saucepan. Start heating on medium power; once the water comes to a boil, the sugar should dissolve completely. Don't be afraid to stir it occasionally with a spoon. Continue to cook slowly and gently until the syrup thickens to the fourth stage (when you dip a small wire loop into it and blow through it, you should be able to blow a bubble). Cooking the sugar will take about five minutes in total.
• 2
  After cooking the sugar, keep the syrup hot, do not let it cool down. Whip the egg whites into a soft, loose foam and gradually whisk the hot syrup into them in a thin stream. The foam will noticeably heat up and gradually whiten and thicken. Continue intense whisking until the foam cools down again to at least below body temperature.
• 3
  Finally, briefly whisk powdered sugar into the finished foam and optionally color it with dye.
• 4
  Transfer the meringue mixture into a sturdier plastic bag – so that it is placed only in one of the bottom corners. Cut off the tip of the filled corner to create an opening about a centimeter wide. Gradually squeeze small heaps onto a baking sheet lined with parchment paper, no larger than a walnut (don't forget to create graceful tails by pulling the bag away at the end). Or use a cut tip to create beautiful pointed kisses, rings, and twists.
• 5
  Once you fill both baking sheets, place them in an oven preheated to 100 degrees. Bake for 30 minutes, then slightly open the door, swap the sheets, and continue baking (or rather drying). Repeat this once or twice more, until a randomly selected sample can be easily peeled off the paper, is firm, dry, and essentially moisture-free in the middle. Remove the kisses from the sheet and let them cool on a rack.
• 6
  Store as long as you like, but mainly in an airtight container and without air access, otherwise they may become moist.