- 1 (15-ounce) can garbanzo beans, at room temperature
- 3/4 cup sugar
- 1/2 teaspoon vanilla or almond extract
Preheat oven to 250° F. Line two baking sheets with parchment paper.
Pour the liquid from the can of garbanzo beans into a mixing bowl. Whip liquid on high speed, using a stand or handheld mixer, until stiff peaks form, about 12 minutes. Whip in sugar and extract.
Spoon meringue in about 2-tablespoon mounds or pipe onto the prepared baking sheets. Bake for about 1 3/4 hours; meringues will be almost set, but still a little soft. Turn off the oven and open the door a crack; let meringues dry out for 1 hour, until crisp. Cover and store at room temperature for up to 5 days.
As salt levels vary from brand to brand, make sure to look for low-sodium beans.
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