Egg-free chocolate meringues

  • 6 tbsps icing sugar, sifted
  • ¼ tsp xanthum gum
  • 1 tsp pea protein
  • 2 tbsp grated dark chocolate
  • 3 tbsps cold water
  • ¾ tsp cider vinegar
  • ½ tsp vanilla
  • 1½ tsps pea protein*

*I used pea protein as this is safe for M, the original recipe used soya protein, so use what is safe for you

  1. Preheat the oven to 110°C
  2.  Line a baking sheet with baking paper/parchment
  3. In a small bowl whisk together the icing sugar, xanthum gum, dark chocolate and 1 tsp of pea protein  and set aside  20130913_121250
  4. In a large bowl place the water, vinegar, vanilla and 1½ tsps pea protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is bubbly 20130913_124835 20130913_125821
  5. Keeping the whisk on high add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave peaks when the whisk is lifted out of the mix 20130913_130913
  6. Pipe or spoon the mix onto the lined baking sheet    20130913_131457
  7. Place in the oven for up to 1½ hours, until the meringues are totally set and easily peel off the paper  20130913_150436
  8. Remove from the oven, peel off the paper and leave to cool.
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