Chickpea aqua faba  eggless macroons.

Ingredients: Aqua Faba (Chick Pea Boiled Water) – 1/2 cup Cream of tartar or Lemon Juice-1/2 tsp Sugar-3 tbs Vanilla Essence-1/2 tsp Salt-a pinch

Procedure: Preheat oven to 100°C Line a tray with baking paper. Take the aqua faba in a bowl and add salt and Lime juice. Use a beater and beat the liquid on high until stiff peaks form. It may take 10-15 minutes to reach the stiff peak stage. If you lift the beater, the peak should stay stiff without sagging. If you see it sagging, then beat for a few more minutes. You cannot over beat this so don’t worry. Add sugar one teaspoon at a time and beat until incorporated. Once all the sugar has gone in, keep on beating until the mixture is smooth. Now add essence and beat. Transfer the meringue to a piping bag and cut a small hole at the end. Pipe out meringue on the paper. Bake in the middle rack of oven for one hour. Let the macroons cool inside the oven for another hour. When cool, remove the macroons from paper gently and transfer to an air tight jar.