Ensure the mixing bowl, whisk and all utensils are squeaky clean and free from any residual oils and DO NOT use plastic.

Preheat oven to 200°F.

Line 6 baking sheets with parchment paper, you will need them all.

Prepare 2 x 16″ disposable piping bags with the tips, and I used Star Nozzle # 5CS and 85C.

You can also just scoop dollops onto the prepared sheets.

Mix the vanilla extract into the sugar with a fork and set aside.

Add your chickpea liquid to the mixing bowl and turn stand mixer to med-high and beat for ±1 minute.

Add the cream of tartar and beat until medium peaks (whisk leaves a trail through the mixture but not so stiff it stands upright) with the mixer on the highest speed. This can take anything up to 10 minutes for peaks to form. This will vary depending on your mixer and speed.

Slowly, with at least 30 seconds intervals between each addition, add 1 tbsp (12.5ml) of sugar at a time, while the mixer is running. Do not add all the sugar at once as this will cause the air that you already whipped in will deflate.

Continue until you used all the sugar.

Stop the machine a few times and scrape down the sides of the bowl so no sugar is left on the upper edges.

You will see the change in the consistency in the meringue as it will now be super thick and glossy and have tripled in volume.

Stop the mixer and take a little bit of the mixture and rub it between your fingers to test for graininess.

If so, the sugar has not been fully incorporated. Just continue to beat it as long as necessary to eliminate the graininess.

As I used berry sugar, I did not have a problem with any graininess.***

Spoon ½ the mixture in a glass bowl, and add 6-8 (or depending on the depth of the color) or more drops of coloring and semi mix in through.

I prepared one with green and the 2nd bowl with yellow coloring.

Spoon the mixture into the already prepared 16″ piping back and pipe your meringue onto the prepared baking sheets and put in the oven for 2 hours.

PLEASE DO NOT open the oven for the first 2 hours.

I piped 4 sheets with small rosettes and the remaining two with normal size meringue roses.

As I can fit 6 trays in my oven, I decided to make some bigger ones in order to use all the meringue.

The smaller ones I will be used as decoration on a Christmas Vegan Pudding/Cake

After the 2 hours, switch off the oven and leave the meringues to dry for a minimum of 1-2 hours extra, or if possible leave overnight in the closed oven.

If you wish, you can open the oven to have a quick peek at this point, but don’t let too much heat escape (peek and close) as they still need to dry out.

It will only be done when they easily peel off the parchment paper.

Store in an airtight container.