Line a baking sheet with parchment paper.

Preheat oven to 400F/200C. Spread sugar on your baking sheet and heat it in the oven for 5 minutes until the edges start to melt.

While your sugar is in the oven put your egg whites in the bowl of a stand mixer (it should be grease-free) and start whisking first on slow and then on high speed until stiff peaks form.

Your sugar should be ready by now. Take it out of the oven and turn the temperature to 200F/100C.

With the motor of the stand mixer running start adding hot sugar to the egg whites 1 tbsp. at a time, avoid large caramelised clumps of sugar. Hot sugar dissolves much quicker in egg whites. Your goal is to have a smooth, free of grit mixture. Rub a small amount between your fingers to make sure sugar is completely dissolved.

Load the meringue mixture into a piping bag and pipe a bite-sized kisses using a plain tip or a star tip. It’s your choice. Squeeze, pull and release. Don’t worry if they are not perfect and uniform. Mine weren’t!

Dust a tablespoon of coconut over meringue kisses.

Bake for 40-60 minutes depending on the humidity outside. As soon as you can peel them easily off parchment paper they are done.

Cool completely.

Melt white chocolate and dip the bases of meringue kisses into it, then dip in coconut flakes or gold sugar. (This step is optional)

In a large bowl combine mascarpone, whipping cream, icing sugar and vanilla.

Whip until smooth and stiff for about 3-5 minutes.

Spread a tablespoon of mascarpone cream on the bottom of a meringue kiss and attach another kiss to it. Sprinkle some of them with coconut and some with gold sugar.