Tip: The success of this recipe is to whisk, whisk and whisk. Some recipes say to whisk for 6 minutes but I whisked for 15 minutes non stop to get the right consistency. Once the sugar and tarter is added I whisked again for another 5 minutes. You want the meringue to form stiff peaks and be glossy. See video for what to aim for. You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.