A twist a my Meringue cloud recipe for Easter.  These are delicious on their own or they make a perfect topping to a Lemon Cream tart.

Ingredients and Directions:

• 2 cans of aquafaba reduce by 1/3
• 1 – 1/4 cup cane sugar plus 2 tbsp extra for sprinkling
• 1/4 tsp cream of tartar
• 1 tsp vanilla or seeds from 1 vanilla bean
• Yellow food coloring
• 1/4 cup of chocolate chips (melted) and placed in piping bag with small tip

1. Whisk aquafaba until frothy in a heat proof metal or glass bowl. (impeccably clean and free of any grease residue) if unsure clean with a wedge of lemon.
2. You will need a stand mixer.  Let whip for 10 minutes until stiff peeks start to form.
3. Slowly add sugar.  Once incorporated add the vanilla
4. Place over the a saucepan with 2″ of simmering water and beat 4 minutes until warm, thickened and sugar is melted and combined.
5. Remove from heat add the cream of tartar and whip with electric hand beater or stand mixer for 5-6 minutes until thick and smooth.
6. Whip in the food coloring of your choice.
7. Place the meringue into piping bag with the tip of choosing (I used a large round tip) Pipe onto a sheet of parchment leaving 1″ between each one.
8. Sprinkle lightly with granulated sugar.
9. Bake in a 220° oven for 1-1/2 hours until they are crisp and can be easily removed from the parchment paper.
10. Let cool
11. Pipe on chocolate eyes.
12.  Serve and Enjoy

These are best if the stored in an airtight container for up to 4 days.