You will need
80 ml liquid from canned chickpeas
1 t (5 ml) lemon juice
½ cup (125 ml) castor sugar
2 T (30 ml) icing sugar
Adjust oven rack to middle position. Preheat the oven to 120°C.
Line a baking sheet with non-stick baking paper.
Beat the chickpea liquid on high speed in a medium size glass mixing bowl until it stand up in soft peaks. Do not add castor sugar until this soft peak stage. Now gradually add the castor sugar little by little while beating on high speed. Beat in the icing sugar. You will end up with a white, thick and shiny meringue.
Spoon or pipe meringues onto baking paper.
Bake at 120°C for 20 minutes, reduce temperature to 100° and dry the meringues out for a further 1 hour depending on size.
Switch off the oven and leave the meringues to cool down in the oven.