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 beet powder

1. Arrange two racks to divide the oven into thirds, and heat to 200 F. Line two baking sheets with parchment paper and set aside.

2. 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).

3. 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.

4. 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.

5. When the aquafaba is fully whipped, gently fold in the yogurt and beet powders until fully incorporated.

6. 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 but should not be touching.

7. Bake until dry to the touch, about 1 hour.

8. Remove the drops from the oven and cool completely before storing in an airtight container at room temperature for up to one week.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)