- 5 minutes
- 2 hours
- 30 rounds
- 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.
- 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.
- Serve immediately or store in the refrigerator in an airtight container.