Ingredients
¾cupaquafaba(chickpea water)
1tsprose water
¼tsplemon juiceor more to taste
¼tspcream of tartar
¾cupconfectioners sugar
Preparation
Preheat oven to 200 degrees F (95 degrees C).
Line 2 baking sheets with parchment paper.
Combine the aquafaba, rose water, lemon juice, and cream of tartar in a large bowl.
Beat with an electric mixer for 10 to 30 minutes until fluffy.
Increase the speed to high and beat for 10 minutes, gradually adding confectioners’ sugar, until meringue holds stiff peaks.
Scoop meringue into a piping bag fitted with a round tip.
Pipe small mounds of meringue onto prepared baking sheets.
Bake for 1 ½ to 2 hours in the preheated oven, rotating sheets halfway through, until meringues are dry and firm.
Turn off the oven, then keep meringues inside until cooled.
Serve, and enjoy!
