Drain the tin of chickpeas using a sieve over jug and save the chickpeas to use in another recipe. The reserved liquid is known as aqaufaba. Stir in the cream of tartar (this helps it stiffen quicker).
Put the aquafaba into a large mixing bowl and whisk on a medium setting for several minutes (could be as much as 15 mins) until it is white and frothy and forms soft peaks when you pull the whisks out.
Gradually mix in the sugar, one tbsp at a time, mixing continuously until the mixture is thick and glossy and forms stiff peaks.
Cover a baking tray with greaseproof paper, then either spoon the mixture on it in 8 - 10 heaps, or you can carefully pipe it to form 'nests'.
Bake in the oven for 2 hours until full set. Turn the oven out and leave to cool down for at least 2 hours, you can even leave them overnight if you want.
Store in an airtight container until you want to use them. Delicious with strawberries and cream!