Wipe the inside of your mixing bowl with half a lemon, or make sure it is completely clean and grease-free. Even a trace of oil will prevent the egg whites from whipping up properly.

Add 3 egg whites (or 90ml aquafaba for a vegan version), 0.5 teaspoons baking powder, and 1tsp vanilla extract to the bowl. Whip with a hand mixer or stand mixer on high speed until the mixture is white, fluffy, and holds stiff peaks.

Preheat your oven to 160°C. Divide the mixture evenly into 5 mounds in a non-stick muffin or baking tray. Bake for 18 minutes or until lightly golden on top.

While the muffins bake, melt the dark chocolate (or swap for maple syrup) in a small bowl over a pan of hot water or in short bursts in the microwave. Set aside. Skip this step if using maple syrup.

Remove the muffins from the oven and let them cool fully. Drizzle with melted dark chocolate or maple syrup, then sprinkle over crushed pistachios and mixed berries to serve.

Tips!

• Aquafaba (the liquid from a tin of chickpeas) whips up just like egg whites — a brilliant vegan swap that works perfectly here.
• Make sure your bowl is completely grease-free before whipping — any fat will stop the whites from reaching their full volume.
• These are best eaten fresh
• Try topping with fresh raspberries, blueberries or a spoonful of Greek yogurt for extra protein.