Heat oven to 200°F. Line 2 large baking sheets with parchment paper.

Drain the chickpeas in a colander or strainer over a 2-quart glass or metal mixing bowl so that you collect the liquid. Transfer the chickpeas to a container, cover, and refrigerate them for another use. (See ideas at the end of the recipe.)

Measure ½ cup of the chickpea liquid; save the rest or discard it. Pour the chickpea liquid back into the bowl. Add the lemon juice or cream of tartar.

Whip with an electric mixer on low speed until foamy, about 30 seconds. Gradually increase the speed to high. Keep whipping until the mixture is white and soft peaks begin to form (when the mixer is stopped, the meringue barely stands up when the beaters are lifted out), about 1½ to 2 minutes.

Keep whipping until stiff peaks form (when the mixer is stopped, the meringue stands straight up when the beaters are lifted out), about 2 minutes.

Gradually add the sugar, 1 tablespoon at a time, about 30 seconds apart, while whipping at high speed, about 2-3 minutes.

Add the vanilla and whip until mixed in.

Stop the beaters and check that the sugar has dissolved by tasting a spoonful. If you crunch on sugar granules, continue whipping. If it is smooth, glossy, very stiff, and the meringue clings to the beaters when lifted out, it’s done. It should look like marshmallow fluff. If not, continue whipping and test again in 2 minutes.

Scoop the meringue into a large zip-top bag and seal it. Cut ½ inch off of one corner. Hold the open corner of the bag over the baking sheet and carefully squeeze out 1-inch-wide mounds that are about 1-inch high, lifting up as you go to create pointy tops. Leave about 1 inch between cookies so they don’t stick together. Continue until the baking sheets are filled. It’s okay to lick the beaters when you are done!

Bake for 1 hour. Rotate the pans between the oven racks.

Bake for another 30 minutes. Check one cookie by removing it from the oven and letting it cool. Break it in half. If it is dry inside, the cookies are done. If not, bake another 10 minutes. Check another cookie. If not done, bake another 10 minutes. Check another cookie.

When the cookies are done, turn off the oven and leave them in the oven for 1 hour. (If you want to eat some cookies right away, remove them from the baking sheet and let them cool before eating.)

Store the cookies in an airtight container at room temperature for 1-2 weeks, or in the refrigerator for up to 4 weeks. Or freeze up to 3 months. Makes about 60-70 meringue cookies.

Remember to wash the dishes and clean up.