Ingredients
1/4 teaspoon almond extract
1/2 cup sugar
1/4 teaspoon cream of tartar
1 can garbanzo beans (undrained, refrigerated overnight)
Step by step
Preheat oven to 210°F.
Drain garbanzo beans, reserving 6 tablespoons liquid (save garbanzo beans and remaining liquid for another use). In a KitchenAid Stand Mixer using the Wire Whip Accessory, beat the reserved liquid and cream of tartar until soft peaks form. While beating, slowly add sugar. Beat until stiff peaks form, 2-3 minutes (do not overbeat). Beat in extract just until combined.
Using a pastry bag fitted with a large star tip, pipe 1-inch meringues 1 inch apart onto parchment-lined baking sheets. Bake for 2 hours. Turn oven off and leave meringues in oven with door closed for 1 more hour. Remove to wire racks to cool completely.
Store in airtight containers.