Ingredients**

• 200mls of water
• 3 tsp Loprofin Egg White Replacer
• 150g caster sugar

Method

1. In a jug, mix the egg white replacer and the water. 
2. Cover and leave overnight in the fridge (it will look lumpy when you first mix but over night it will turn into a clear liquid). 
3. Using an electric mixer, slowly mix the egg white liquid in a bowl. When the liquid starts to foam up add the sugar one teaspoon at a time. 
4. Keep whisking until you have firm peaks, it will look glossy and white. When you lift out the whisk the meringue will hold the peaks.
5. This can take 10–15 minutes. 
6. Pre heat the oven to 150°C.
7. Line a baking tray with baking paper and spoon or pipe the meringues onto the tray. 
8. Bake the meringues for 40 minutes then turn the oven off and leave to completely cool in the oven. 
9. Once cooled you need to store in an airtight container.

Chef's tips:

• You can serve the meringues with vegan cream, fresh fruit and fruit sauce.
• You can sandwich 2 meringues together using low protein chocolate or buttercream.
• You can add food colouring to the egg white mixture–this is great for birthdays or Christmas.
• You can freeze the meringues for up to 3 months until needed.