1 (15-ounce) can no-salt chickpeas
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup superfine sugar
Drain and reserve the liquid from the chickpeas. Save the chickpeas for another use. Transfer the liquid to the bowl of a stand mixer fitted with the whisk attachment or a large metal bowl if using a hand mixer.
Add the cream of tartar and vanilla and begin whisking at medium speed. Slowly add the sugar and continue to whisk until stiff peaks form, about 15 to 20 minutes.