Chocolate Kisses

Preheat the oven to fan 90°C (conventional oven 100°C) and line a baking sheet with parchment paper.

Thoroughly mix 60 g sugar with 2 tbsp cocoa powder.

Beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold in the remaining sugar and the cocoa–sugar mixture into the meringue.

Fill the mixture into a piping bag fitted with a plain round tip and pipe 25 peaks and 25 flat cookies onto the sheet.

Dry in the oven for about 3 hours, then let cool completely.

Chop the white chocolate, pour the hot cream over it and stir until melted.

Chill the chocolate-cream mixture for about 60 minutes, then whip it until creamy.

Pipe the cream onto the flat cookies, place a peak on each, and dust the chocolate kisses with cocoa powder.

Store the chocolate kisses in a cool place.