You’ll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.
Preheat the oven to 250ºF. Line 2 baking sheets with parchment.
Strain the chickpeas directly into the bowl of a stand mixer. There should be about ¾ cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.
Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)