Sift icing sugar into bowl.
Remove icing sugar, put aside.
Make well in centre of icing sugar in basin, add egg-whites, cover lightly with icing sugar from sides.
Add glycerine and warmed glucose, mix well.
Sprinkle reserved icing sugar on to board; turn fondant on to this, knead well, working in reserved icing sugar, until mixture is of correct consistency.
Extra icing sugar may be needed.