Vegan Meringues
  1. Preheat the oven to 100°C (200F).
  2. Pour out the liquid from the can of chickpeas, and add it to a mixer bowl along with the vanilla powder.
  3. Start beating on high, and slowly pour in the lemon juice and sugar as the beater is running. You may need to stop and scrape off any sugar that stuck to the sides of the bowl.
  4. Line a baking sheet with parchment paper.
  5. Use a pastry bag, or a spoon to dollop on the meringue into even mounds. Garnish if you want.
  6. Bake for 1 to 2 hours, rotating the pans half way through. If the meringues are small or you want a chewy center, opt for less time. If they are large or you prefer a meringue that is crunchy all the way through, opt for more time. When they are ready let them cool and enjoy!
  7. Store in a cool dry place. They are best eaten that day, but if your environment is very dry (not humid), they can last a few days.