to help the rice paper stick to the tray.
put the caster sugar, honey and glucose into a heavy-based pan and add the water. place the pan over a medium heat to dissolve the sugar and bring to the boil. once the sugar begins to boil, little crystals may form on the sides of the pan; if so remove these by brushing with a pastry brush dipped in water. continue to boil until the syrup reaches 135°c; you will need a sugar thermometer to check this.
while the syrup mixture is heating, using a mixer fitted with the whisk attachment, slowly whisk the egg whites with a pinch of salt until the 