Preheat oven at 80c
Drain the liquid from the can of chickpeas into a large clean bowl. Then use an electric whisk mixers, whisk the liquid on a high speed until it forms soft peaks.
Gradually add the icing sugar 25g a time and continue to whisk till it forms stiff peaks. Whisk the flavouring in after all the sugar has been added and stiff peaks formed.
Add the mixture into a pipe bag filling all the way, before piping onto the baking mat dip into red food dye and then pipe.
Bake for 50 minutes, when the time is up, turn the oven off and leave them to cool in the oven for a further 10 minutes before taking them out.