Measurement Details: 1 cup = 240ml; 1 tsp=5ml; 1tbsp=15ml;
¾cupaquafabaliquid from one 15.5 oz garbanzo beans can
¼tspcream of tartar
½cupsugar
1tbsprose syrup
Instructions
Drain the liquid from the garbanzo beans can and add the liquid to a bowl.
Using an electric hand mixer, beat the liquid at medium-speed until it becomes foamy.
Now add the cream of tartar and sugar.
And beat again at high speed until you get soft peaks. Add the rose syrup.
Now beat again using the hand-mixer until you get stiff/firm peaks like below.
Preheat the oven at 200 deg F and line two or three baking trays with parchment paper and set aside. Transfer the meringue to a piping bag fitted with the tip of your choice. Pipe the meringue onto the baking sheets. You can scoop the meringues onto the baking sheets using an ice cream scoop or a tablespoon.
Bake the cookies for 2 hours and then reduce the temperature to 175 deg F and bake for 30 minutes. Turn off the oven and leave the cookies inside the oven for an hour or two. Once the cookies are dry, store them in an air-tight container.
Video
Notes
Adjust the sugar as per your preference.
Make sure to leave the cookies in the oven after turning the oven off.
Use any flavors of your choice.
I have discussed the timings, substitutes, and other details on the post. Please make sure to read them all for the perfect meringue cookies.