Meringue Kisses

INSTRUCTIONS

• 1
  Measure granulated sugar and 75 ml of water into a saucepan. Start heating over medium heat; 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 simmer gently until the syrup thickens to the fourth stage (when you dip a small wire loop into it and blow, you should be able to blow a bubble). The sugar cooking will take about five minutes in total.
• 2
  After cooking the sugar, keep the syrup hot; do not let it cool. Whisk the egg whites into a soft, loose meringue and gradually whisk in the hot syrup in a thin stream. The meringue will noticeably heat up, gradually whiten, and thicken. Continue whisking intensely until the meringue cools down again to at least below body temperature.
• 3
  Finally, briefly whisk the powdered sugar into the finished meringue and, if desired, color it with food coloring.
• 4
  Transfer the meringue mixture into a sturdy plastic bag – so that it is located only in one of the bottom corners. Cut off the tip of the filled corner to create an opening about one centimeter wide. Gradually pipe small mounds, no larger than a walnut, onto a baking sheet lined with parchment paper (don't forget to create elegant 'tails' by pulling the bag away at the end). Or, use a star tip to create beautiful pointed kisses, rosettes, and swirls.
• 5
  Once both baking sheets are filled, place them into an oven preheated to 100 degrees Celsius. Bake for 30 minutes, then slightly open the oven door, swap the baking sheets, and continue baking (or rather, drying). Repeat this process once or twice more until a randomly selected sample is easily removable from the paper, firm, dry, and essentially moisture-free in the center. Remove the meringues from the baking sheet and let them cool on a wire rack.
• 6
  Store for as long as desired, but most importantly, keep them sealed in an airtight container and away from air, otherwise they may become damp.