1 can chickpeas – no salt added
1 tablespoon cornflour
1/4 tablespoon cream of tartar
3/4 cup caster sugar
Preheat oven to 100c
Separate chickpeas, put aside, pour chickpea juice into food processor with mix/whisk attachment and whisk until soft peaks form.
Start adding the sugar slowly and continue whisking, until firm peaks form.
Pour mixture into piping bag and pipe into small peaked meringues or alternatively, using a spatula put mixture into a round cake tin, lined with baking paper.
Cook small meringues for 1.5hrs and larger meringue for up to 2.5hrs – check that meringues are cooked throughout.
Of your oven is not fan forces you may need to turn the tray/tin to ensure even cooking.