Ingredients**

• 3 tsp Loprofin Egg White Replacer
• 200ml warm water
• 175g caster sugar
• 1 tsp Loprofin Mix
• 1 tsp white wine vinegar
• 2 tsp vanilla essence
• 15g freeze dried raspberries
• 50g low protein white chocolate chips

Method

1. Mix the egg white replacer into the of warm water and allow to stand in the fridge for 24 hours, after this time the liquid should be clear with no lumps in it.
2. Pre heat the oven to 120°C and line 2 baking sheets with baking parchment.
3. Pour the egg white liquid into a bowl and whisk on high speed for about 10–15 minutes.
4. Once the mixture is white and fluffy add the caster sugar one 1 tsp at a time whisking continuously. 
5. Now lightly fold in the Loprofin Mix, white wine vinegar, chocolate chips and raspberries together, careful not to over mix.
6. Spoon the mixture on to the lined baking sheets.
7. Place into the oven, immediately turn the oven down to 100°C and bake for 25 minutes.
8. Turn the oven off and allow them to cool whilst still in the oven.
9. Store in an airtight tin or you can freeze until needed.

Chef's tips:

• You can change the flavours by adding different dried fruit or different spices to the mix.
• I leave them in the turned off oven overnight to get the best texture.