Directions

1. Combine the chickpea water (aquafaba), cream of tartar and vanilla in a mixing bowl. Using a stand mixer with the beater attachment, beat on high for five minutes or until stiff peaks form, adding sugar gradually. You can also use a stand mixer, but it may take longer.
2. Next, transfer meringue mixture to a piping bag or a plastic bag with the corner snipped. Pipe the mixture onto a parchment lined baking sheet in 1-inch to 1.5-inch rounds. Place in an oven preheated to 200 degrees and bake for two hours or until meringues are crisp and airy, not sticky.
3. Serve immediately or store in the refrigerator in an airtight container.