Vegan Meringue Bunnies

Preheat oven to 200°F. Line 3 large baking sheets with parchment paper and space out craft sticks horizontally, leaving enough room to make bunny ears.

Drain the chickpeas, reserving the liquid (the aquafaba). Keep chickpeas for another use. Measure the aquafaba (you should have 3/4 cup) and transfer to a large bowl.

Add salt and cream of tartar, and whisk on high speed with an electric mixer until the mixture becomes white and foamy, about 2 minutes. Gradually start adding the sugar, 1 Tbs. at a time, waiting 10 seconds before adding more. Keep whisking on high until stiff glossy peaks form. Add vanilla and whisk until the mixture returns to stiff peaks.

Transfer mixture to a large piping bag fitted with a large star piping tip (Ateco 844 or Wilton 1 M). Starting at one end of the craft stick, pipe a spiral, and work outwards to make a 2 1/2- to 3-in. circle. Pipe ears in a V shape, making sure they touch the circle. Repeat for all meringues. Sprinkle ears with sanding sugar, if desired.Transfer mixture to a large piping bag fitted with a large star piping tip ( Ateco 844 or Wilton 1 M). Starting at one end of the craft stick, pipe a spiral, starting at the top of the craft stick and working outwards to make a 2 1/2 to 3 inch circle. Pipe ears in a V shape, making sure they touch the circle. Repeat for all meringues. Sprinkle ears with sanding sugar, if desired.

Bake in the oven until dry and no longer tacky to touch, about 1 hour and 15 minutes, rotating the baking sheets halfway through. If the bunnies are still slightly tacky, bake for 15 minutes longer. Turn off the oven, keep the door closed, and let cool completely in the oven (about 1 hour). Layer bunnies between wax paper in an airtight container. Store at room temperature for up to 3 days or freeze up to 1 month.