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30 minutes
90 minutes
135 minutes
- 1 (15 ounce) can chickpeas (garbanzo beans), undrained
- 0.25 teaspoon cream of tartar
- 0.5 teaspoon vanilla extract
- Preheat the oven to a cozy 210°F (100°C) and prepare a baking sheet with parchment paper.
- Separate chickpeas from the liquid, keeping 1/2 cup aside; set chickpeas aside. Pour chickpea liquid into a large bowl and mix in cream of tartar. Use an electric mixer to whip until soft peaks form. Gradually add sugar, beating until glossy peaks form, which should take around 20 minutes. Stir in vanilla.
- Transfer the mixture into a piping bag and pipe small 1-inch circles onto the baking sheet.
- Bake in the oven until the meringues are firm and easily separate from the parchment paper, approximately 90 minutes. Let cool completely for at least 15 minutes before serving.
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