Preheat the oven to 210°F

Pour the brine from the chickpeas into a large bowl or a food processor with a whisk. Whip the chickpea water until it's stiff enough for you to turn the bowl upside down without the mixture sliding down. If it's not stiff enough, keep on whipping until the mixture stays in the bowl when turned upside down*.

Add 1 tablespoon of sugar at a time and let it blend in the mixture, repeat until you've added all sugar.

If you wish to add some color to your meringues, trickle some beetroot juice on the inside of a piping bag (make sure it doesn't gather in the bottom, but stick to the sides).

Line 2 large baking trays with baking paper.

Add the stiff mixture to the piping bag and pipe out meringues about 2 cm apart on the baking paper.

Bake for 75 minutes**, then turn off the oven and open the oven door, leave the meringues in the oven for another hour.

Store in an airtight jar to prevent the meringues to soften.