Cotton Candy Cookies

These super fun, weightless cookies melt in your mouth and a a fun crunchy little sugary treat for the kids (and adults).

Ingredients:

• 1 15-ounce can of chickpea juice strained at room temperature

• ⅔ cup/135 grams granulated sugar

• 2 teaspoons almond extract

Instructions:

Heat oven to 250 degrees. Line two baking sheets with parchment paper.

Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes.

Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the vanilla extract.

Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.