Start by prepping the coating mix: in a bowl, combine the icing sugar and cornflour by sifting them together and set aside.

Now prepare your baking pan: use the oil and cover the bottom and sides, then sprinkle heavily with the mixture of sugar and flour and set aside both again.

In a cup with cold water, let your gelatine soften (if you are using sheets) or bloom (if you are using powder).

Put a pan on the hob and add the sugar and water and mix until you bring it to a boil, making sure the sugar is all melted.

Squeeze the gelatine (if using sheets) and add to the mix, turn off the heat, and incorporate well.

In the bowl of your standing mixer, beat the egg whites until soft peaks start to form, then add the sugar mix gradually as they beat.

Once all the sugar mix is in and the consistency is similar to marshmallow fluff, stop the mixer.

Pour the mix in the baking pan you prepped earlier and then dust again with the sugar and flour mix.

Place in the refrigerator for two hours, or overnight if preferred, before removing from the baking pan and cutting to the size you prefer.

Once you have cut all of them, make sure they are rolled yet again in the sugar and flour mix, so that all sides are coated properly - which will avoid them sticking together.

They can be stored in an airtight container, make sure the rest of the sugar and flour mix is in there so that they don't 'sweat'. Use within 5 days of making them.