There is nothing sugar-free about these! However, they are so absolutely beautiful that I had to make them to take to our Rainbow Families group. They didn’t puff up quite as much as they could have done, but they had just the right level of crunch on the outside and chewy goo on the inside.
Recipe was from here.
For those who like me prefer a written recipe to a video: take the water from one can of chickpeas, whisk until it is frothy like whisked egg whites, add 1/2 tsp cream of tartar then whisk in 340g of icing sugar one tbsp at a time. Take a piping bag, turn it inside out, add stripes of colour (I just used food colouring). Turn it the right way in, fill with the meringue mixture, snip the bottom off and pipe the mixture into blobs on a sheet of baking paper on a baking tray. Bake for 50 minutes at 100C.