1. Drain and Whip
Drain the chickpeas into a large bowl. Save the chickpeas for later and whip up the liquid using an electric mixer. Once the aquafaba has reached stiff peaks, add in the cream of tartar and whip in the sugar a tablespoon at a time.
Once everything is whipped and stiff, spoon the mixture into a piping bag.
3. Pipe and Bake
From here you can do cookies or whatever you want, we used a star tip and piped little meringue nests. Start by piping a circle from the inside out, and pipe an additional 1-2 layers on top of the outer ring. Bake at 250 degrees F for 2 hours and then turn the oven off. Let them cool in the oven for an additional 2 hours.
Serve them up with some lemon curd and berries for a light and sweet summertime dessert.