Meringue Kisses

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.

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.

Finally, briefly whisk the powdered sugar into the finished meringue and, if desired, color it with food coloring.