– 1 can 15.5 oz/439g chickpeas – 1 teaspoon clear extract do not use oil-based candy flavoring – 1 teaspoon cream of tartar – 1 cup 140g powdered sugar – Optional: – Gel food coloring – Sprinkles nonpareils – Melted chocolate

– Preheat oven to 200°F. Line two large baking sheets with parchment paper. – Drain the chickpea water into a cup or bowl. Reserve chickpeas for another use. – Pour the chickpea water into the bowl of an electric mixer and beat on medium speed until frothy. Add the clear extract and increase the speed to high. With this mixer running, add the cream of tartar. Add the powdered sugar a little at a time (3-4 additions) while the mixer runs. When the mixture turns opaque and fluffy, 

turn the mixer off and dip your mixer beater(s) into the meringue. If it holds a peak that stands on its own, it’s ready for baking. If not, continue to whip until this consistency is achieved. – Divide and tint the meringue as desired. Pipe or spoon onto parchment-lined sheets. Add sprinkles if desired. Bake meringues for two hours, rotating the pans on the oven racks mid-bake. Turn off the oven and let the meringues cool completely inside the oven. (You can also 

remove and cool on the stove top, but the cookies are more prone to crack). Peel the meringues from the paper and dip in melted chocolate or drizzle. – Store meringues in an air-tight container for 3-4 days.

Oil-based flavorings will deflate aquafaba meringue. Make sure you use alcohol or water-based extracts. You could also add the seeds of one vanilla bean for flavor. Deflated meringue can be re-whipped. Pipe or spoon the meringues on the baking sheets soon after it is whipped to avoid them losing shape and becoming flat.