AQUAFABA VEGAN MERINGUE MUSHROOMS PREP: 45 minutes (plus 2 hours baking) YIELD: Approx. 2 dozen mushrooms (1) 15-ounce can Chickpeas (Garbanzo Beans), ¾-1 cup of liquid (room temperature) ¾ cup Sugar 1tsp. Vanilla Extract Cocoa Powder 3 to 4 100% Cacao Unsweetened Chocolate Squares, melted (for attaching stems to caps) INSTRUCTIONS: Preheat oven to 200 degrees. Line two half sheet pans with parchment paper. Strain the chickpeas through a strainer, reserving the liquid. In an electric mixer fitted with a whisk attachment, beat liquid on high to stiff peaks. Slowly add the sugar, one tablespoon at a time, until glossy. Add extract and incorporate. Add meringue mixture to a pastry bag fitted with a round ¼ – ½ inch) tip, depending on preferred size of mushrooms. Holding the bag vertical, pipe out long stems vertically, about ¾-1 inch each. Next, pipe out the same number of round caps, about the size of a penny or quarter, depending on the size of the stem. Lightly dust with finely sifted cocoa powder. Bake in oven 2 hours. Remove meringues to a rack to cool completely. Using a sharp paring knife, gently slice top off each stem. Place chocolate squares over a bowl of very hot water, stirring until melted. Cool slightly. Using a small spatula, spread melted chocolate over level top of a stem and attach a mushroom cap. Allow chocolate to harden. Store in airtight container at room temperature.