Preheat oven to 200ºF. Prepare 2 sheet pans with a piece of parchment paper.Combine bean liquid in the bowl of a standing mixer with a whisk attachment. Whisk on high for about 6 minutes until soft peaks start to form. Slowly add sugar while continuing to whisk on high. You want to whisk until you have stiff peaks, another 4–5 minutes. Add the extract at the very end and whisk until it is well incorporated. Pipe or spoon the meringue onto the prepared sheet pans by the mounded spoonful. These will not spread, so don’t worry!Bake these for 1 ½ to 2 hours until lightly crisp. As cookies cool, they will get stiffer and will be slightly chewy on the inside. Let them cool and then store in a cool, dry place.