Directions

1. Strain chickpeas over a medium size bowl. Reserve the chickpeas for another use, soak them in fresh water and store in the fridge for up to 3 days.
2. Place aquafaba liquid in the fridge to chill overnight.
3. In the morning, preheat oven to 210° F and line 2 baking sheets with parchment paper.
4. Add the cream of tartar to the aquafaba and beat using an electric or stand mixer.
5. You want to mix until the liquid puffs up and can hold peaks. This takes around 15-20 minutes.
6. Once peaks form, add vanilla and half the sugar. Whip until no clumps are left and repeat with remaining sugar.
7. Flip your icing bag inside out and paint lines of food dye from the tip of the bag up, stopping about 3 inches from the top.
8. Carefully transfer mixture into the icing bag and begin piping out meringues onto the lined baking sheets. Squeeze out the meringue onto the baking sheet and then pull it up into peaks.
9. Transfer to oven to bake for 75 minutes. Once this time has passed, turn off the oven and prop open the door. Leave the meringues in the oven for another hour to cool.
10. Enjoy immediately or store in an airtight container for 1 week.