To start begin to heat the oil then whip the egg whites to a stiff foam (bowl over the head test!) then add the potato starch and mix until fully incorporated. It really helps if you have a Kenwood, Kitchen Aid or hand mixer here!

Once incorporated find yourself an ice cream baller and scoop a half ball then add as much of the filling as you dare! I would recommend going easy on this if it seeps out, it will spit in once it’s in the oil. The meringue however will not spit.

Complete the other half of the ball ensuring the filling is sealed in the centre.

Once the oil is hot I would try one first to see if you need more starch in the mixture.

Then voila! I rolled mine in vanilla sugar but the crunch of caramelised sugar would go quite well. I dare you to eat two!