Vegan meringues

Ingredients:

• 1 can (425g) of canned chickpeas
• 1/4 tsp cream of tartar
• 3/4 cup superfine sugar
• Special equipment: 1 large pastry bag, 1 large star or circle tip

Preparation:

1. Preheat oven to 120°C. Line 2 baking sheets with parchment paper.
   
   Step-by-step photo recipe: How to make vegan meringues
2. Drain the chickpeas into the bowl of a stand mixer. You should have about 3/4 cup of liquid; set the chickpeas aside for another use. Add cream of tartar and a pinch of salt to the liquid and beat on medium speed until foamy. Without stopping the mixer, add the sugar 1 tablespoon at a time and continue beating until stiff, glossy peaks form, about 4 minutes.
3. Transfer the mixture to a large pastry bag fitted with a large tip and pipe 2-inch (5 cm) mounds onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake until the meringues are opaque, about 2 hours, rotating the baking sheets halfway through. Turn off the oven and let the meringues sit inside until they are dry, about 1 hour. (The meringues can be stored in an airtight container for up to 3 days.)