Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).

Add the egg yolks one at a time, whilst mixing; wait for each one to be absorbed, before adding another. In a cup add the orange and lemon juice and baking soda and blend, until dissolved and pour in the egg mixture. Add the white wine vinegar and the sugar and mix.

Pour the mixture in a large bowl or basin and sift in the flour; add the oil and knead the dough using your hands, until smooth and elastic, and not sticky (if it is sticky, add some more flour).

Separate the dough in four pieces, cover with some plastic wrap and let it rest for 30 minutes.

Using a rolling pin, roll out each part of the dough into thin rectangle sheets.

Heat the oil in a deep frying pan, until shimmering but not smoking hot. Place a cut dough sheet in the hot oil. Using two large cooking forks and placing the edge between the tines of the fork, hold the end furthest away from you and roll the sheet away from you. Hold it a little with the fork in the oil, until coloured and place on some kitchen paper to drain. Repeat with the rest.

Prepare the syrup for the diples. Pour in a pot all the syrup ingredients and bring to the boil; boil for 5 minutes, until the sugar has dissolved (do not stir the syrup).

Place the diples on a serving platter and drizzle with the syrup (or if you like them extra syrupy, soak each one in the syrup for a few seconds). Sprinkle with ground walnuts and cinnamon.

Alternatively, just warm up the honey, drizzle the diples and garnish with chopped walnuts. Enjoy!