Cappuccino Kisses

Preheat the oven to 150°C fan (alternatively 175°C conventional/top-and-bottom heat).

Stir the instant coffee with 2 tsp hot water until smooth and finely grate the mocha chocolate.

Cream the softened butter with 90 g sugar, the egg and the dissolved coffee.

Mix the flour, ground hazelnuts and baking powder and briefly fold them, along with the grated chocolate, into the butter mixture.

Fill the dough into a piping bag fitted with a plain round tip.

Stack three paper praline cups into each other and place them on a baking sheet.

Pipe the dough evenly into the prepared cups.

Whip the egg whites until stiff, gradually adding the remaining sugar until you have a glossy, firm meringue.

Spread the meringue onto the filled cups.

Bake the kisses for about 15 minutes and, if needed, cover with parchment paper during baking so the meringue doesn't brown too much.

Remove the kisses from the oven, cool on a wire rack and finally dust with a little cocoa powder.