These meringues are deliciously crunchy and sweet and the recipe is based on these two recipes: NY Times, and thekitchn
Liquid from 1 15-oz can of chickpeasaquafaba
¼tspcream of tartar
Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer with a whisk attachment beat the aquafaba and cream of tartar on high until foamy. Slowly add sugar and beat until stiff peaks form. This can take anywhere from a few to 15 minutes.
Transfer foam to a piping bag and pipe foam onto parchment paper.
Bake for 2 hours, and allow the oven to cool down with meringues inside.
Once completely cooled, store meringues in an air tight container.