This is an unbelievably easy recipe using 3-4 ingredients, 1) the juice from a can of chickpeas, 2) 2/3– 3/4c granulated sugar or powdered sugar 3) vanilla (which is optional) 4) 1/2 tsp Xanthan Gum, found in gluten free sections of grocery stores but this is also optional (though it stabilizes the meringues and is very helpful).

Do NOT use cream of Tartar, which is an acid and will unpleasantly flavor your meringues.

Preheat oven to 230F.

First chill all your utensils, bowl and mixer blades and the bean juice (“aquafaba”) for at least an hour.

If using regular white cane sugar, spin it in a coffee grinder for a few seconds to reduce the crystal size. Or use powdered sugar. But I have had much better results with finely ground granulated sugar.

Pour bean juice into chilled bowl and start beating with electric mixer at medium speed. This should quickly froth up then become foamy and begin to turn white and make low peaks.

When you have low soft peaks forming, add 1/4 to 1/2 tsp of xanthan gum.

Start adding sugar slowly, on Tb at a time, beating with mixer in-between each tablespoon….. until all is incorporated. Add a capful of vanilla or almond extract.

Continue to beat until stiff peaks form. Aquafaba should now look bright white, glossy and opaque, very much like egg white meringue.

You can either pipe this from a pastry bag onto parchment paper on a cookie sheet or use a round spoon to make kisses. Dont forget parchment paper or these will stick! Depending on size, Bake at 250 F for 90 minutes (approximately). After an hour check them without opening oven door, and turn off oven when tops are slightly browned but do not open the door. Leave meringues in oven to cool for at least an hour or two. When cool, they should be crisp, sweet, and delicious. Store in airtight bin or container.