Prep Time: 20 minutes Total Time: 2 hours 30 minutes
INGREDIENTS:
- 1 15 ounce can low-sodium chickpeas
- 1/4 tsp salt
- 1/4 tsp cream of tarter
- 3/4 cup sugar
- 2 tsp vanilla extract
- Colored sanding sugar (optional)
DIRECTIONS:
- Preheat oven to 200 degrees F. Line three large baking sheets with parchment paper or silicone baking mats.
- Drain the chickpeas, reserving the liquid (aquafaba; you should have 3/4 cup). Transfer the liquid to a large bowl. Keep the chickpeas for another use (hummus).
- Add salt and cream of tartar and whisk on high speed with an electric mixer until the mixture becomes white and foamy, about 2 minutes. Gradually start adding the sugar, 1 tbsp at a time, waiting 10 seconds before adding more. Keep whisking on high until stiff, glossy peaks form. Add vanilla extract and whisk until the mixture returns to stiff peaks.
- Transfer mixture to a large piping bag fitted with a large star piping tip. Pipe into shapes (spiral circle, stars, etc). For Easter, make bunnies by piping a spiral, and working outward to make a 3 inch circle. Pipe ears in a V shape, making sure they touch the circle. Sprinkle with sanding sugar, if desired.
- Bake, rotating the baking sheets halfway through, until meringue is dry and no longer tacky to the touch, about 1 hour and 15 minutes. Make sure to flip one over and test the bottom to see if it is tacky. Turn off the oven, keep the door closed, and let cool completely (about 1 hour). Layer between sheets of parchment paper in an airtight container. Store at room temp up to 3 days or freeze up to 1 month.
SOURCE: Parents magazine April 2020
