Ingredients

• ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas, not low-sodium—must be clear & viscous)
• ¼ tsp cream of tartar (stabilizes peaks)
• ½ cup powdered monk fruit–erythritol blend (must be ultra-fine or sifted—granulated won’t dissolve!)
• ½ tsp pure vanilla extract (or almond extract for variation)
• Pinch of sea salt
• Optional: ¼ tsp beet powder (pink), matcha (green), or cocoa (chocolate swirl)

Instructions

Prep: Drain chickpeas, reserving exactly ¾ cup liquid. Chill bowl and beaters 10 min (cold = stiffer peaks!).
Pour aquafaba into chilled bowl. Add cream of tartar and salt. Beat on high 8–12 min until stiff, glossy peaks form (like shaving cream). Tip bowl—nothing slides!
Gradually add powdered sweetener, 1 tbsp at a time, beating 1–2 min between additions.
Mix in vanilla (and optional color/flavor). Beat 1 more min until smooth and shiny.
Pipe or spoon 1.5-inch rounds onto parchment-lined sheets (no greasing!). For chocolate swirl: dollop cocoa paste in bag before filling.
Bake at 210°F (100°C) for 1.5–2 hours—low and slow dries them without browning. They’re done when crisp outside, dry inside (no stick when lifted).
Turn off oven, crack door, and let cool inside 1 hour (prevents collapse).