Light, airy, crispy and crunchy!
INGREDIENTS
6 Tablespoons aquafaba (canned chickpea juice)
1/4 teaspoon cream of tartar
1/2 cup granulated vegan sugar
1/4 teaspoon almond extract
NOTE: For any other extract use 1/2 teaspoon.
DIRECTIONS
1. Beat aquafaba and cream of tartar until slightly stiff peaks form. Add sugar, pouring in a slow, even stream. Beat until firm & light. DO NOT OVERBEAT as this can also deflate meringue. Add flavor right as you are finishing beating.
2. Put meringue in pastry bag and pipe desired shapes on parchment lined baking sheet.
3. Bake in preheated 210 degrees F/99 degrees C oven for 2 hours. Turn off heat and leave meringues in oven for one more hour.