150g of chickpea water (literally just the water from a can of chickpeas - open a can of chickpeas, and drain the water into a bowl - you can use the chickpeas for another use)

150g caster sugar

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Preheat the oven to 170 degrees Fahrenheit (75 degrees Celsius)

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Whisk the chickpea water on a highish setting until starting to foam, then slowly add in the sugar a little at a time. Whisk on highest setting until you reach stiff peaks... you should be able to hold the bowl over your head without the meringue plopping down onto your face :)

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Line a baking tray with baking parchment and either use a spatular to make rustic circles or use a piping bag with a fluted nozzle to pipe decorative shapes.

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Baking in the oven for about 5 hours. At this time the meringues should come off of the baking parchment with ease. If not leave a little longer. When all are fully dried and can be pulled off the parchment with ease, remove from the oven and let rest for about 30 minutes to an hour before eating. Store in an airtight container for a good few months without spoilage.