1 (15-ounce) can unsalted chickpeas
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons superfine sugar
Drain and reserve the liquid from the cans of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer.
Add the cream of tartar and vanilla and begin whipping at medium speed. Slowly add the sugar and continue to whip for about 10 to 15 minutes, until firm peaks with slightly softened tips form.