Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature chick pea liquid and add the sugar slowly. Recipe courtesy The New York Times.
| 1 | 15-ounce can of chickpeas at room temperature |
| ⅔ c | granulated sugar |
| 2 t | almond extract |
Heat oven to 250°F. Line two baking sheets with parchment paper. Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about ¾ cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1½ to 2 hours or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.