• 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  
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 
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 
6. Pipe or spoon the mix onto the lined baking sheet    
7. Place in the oven for up to 1½ hours, until the meringues are totally set and easily peel off the paper  
8. Remove from the oven, peel off the paper and leave to cool.