This recipe uses the liquid from one can of chickpeas.
yogurt and beetroot powder.
Bake the bites at 200°F for one hour.
1 (15-ounce) can low-sodium chickpeas
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar (optional)
1 teaspoon vanilla extract
3 tablespoons yogurt powder
1 tablespoon beetroot powder
Preheat the oven and line 2 baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.
Drain off the chickpea liquid. Drain off the liquid from the can of chickpeas through a fine-mesh strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of this liquid (called aquafaba).
Whip the aquafaba and cream of tartar to soft peaks. Transfer the aquafaba to the bowl of a stand mixer fitted with the whisk attachment and add the cream of tartar. (Alternatively, use an electric hand mixer and large bowl.) Whip on medium speed until soft peaks form, about 3 minutes.
Add the sugar and vanilla and whip to stiff peaks. While continuing to whip on medium speed, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to whip until stiff peaks form, 5 to 7 minutes more.
Gently fold in the yogurt and beet powders. When the aquafaba is fully whipped, gently fold in the yogurt and beet powders until fully incorporated.
Transfer the meringue to a piping bag and pipe the drops. Transfer the meringue to a piping bag fitted with a small, round tip. (Alternatively, use a zip-top bag as a piping bag and cut a small hole in one corner.) Pipe the meringue onto the baking sheets into dime-sized rounds. The piped rounds can be spaced close together.
Bake for 1 hour at 200°F. Bake until dry to the touch, about 1 hour.
Cool and store. Remove the drops from the oven and cool completely before storing in an airtight container.