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Export 4 ingredients for grocery delivery
Step 1
Prepare for baking: Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.
Step 2
Drain the chickpeas: Drain off the liquid from the can of garbanzo beans through a strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of the liquid, known as aquafaba.
Step 3
Whip the aquafaba: Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed to soft peaks, about 3 minutes.
Step 4
Flavor the meringue: While continuing to beat, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
Step 5
Pipe the meringues: If you would like to color the meringues, add food coloring at this point. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. Decorate with sprinkles if desired.
Step 6
Bake until dry: Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.
Step 7
Cool and store: Remove the meringues from the oven and cool completely before using or storing.
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