Mix the sugar and the in egg whites in the small pot.
Place the pot with the mixture on bain-marie for 10 minutes, mix once in a while, until the mixture becomes liquid and you can no longer feel sugar grains in it.
Dry the bottom of the small pot and transfer the mixture to the mixer bowl and begin whisking until it becomes very thick (approximately 6-7 minutes).
Stop the mixer, add the powdered sugar and slowly resume mixing for about 2 more minutes until the mixture becomes extremely stable.
Transfer the mixture to the pastry bag, arrange the Sugar Stamp on your oven pan (coarse side up) and begin piping.
Bake for at least 120 minutes at 80°C (176°F).
Always with Fanned oven heat until the sugar kisses are dry inside and out.
Once ready, take out of the oven and immediately separate the sugar kisses.