Set the oven to 200°F (95°C) 

Line a baking pan with parchment paper.  

Open a can of chickpeas and drain the aquafaba liquid into a clean mixing bowl.  

Add cream of tartar into the aquafaba or you can use 1 tablespoon of lemon juice as a healthier alternative. This helps stabilize the foam during whipping.  

Using an electric mixer or a hand mixer, whip the mixture on high speed for five to eight minutes. Watch for stiff peaks. This mixture should be white, glossy, and form peaks that stand upright when beaters are lifted.  

With the mixer still running, slowly add sugar one tablespoon at a time.  

Whip for another three to five minutes until the mixture is thick, smooth, and glossy. Tip: Rub a bit between your fingers. If it still feels grainy, keep whipping until sugar is dissolved. 

Using a rubber spatula, gently fold in the sifted pumpkin spice, Warrior Blend Pumpkin Spice Protein, and turmeric powder. Fold carefully to avoid deflating the meringue. Do not stir and only do so with light lifting and turning motion.  

Transfer the meringue carefully into a piping bag fitted with a decorative tip of your choice.  

Onto the prepared baking sheet, pipe the mixture in small kiss-shaped swirls.  

Place the meringue in the preheated oven for 1.2 to 2 hours. Meringues should feel dry and easily lifted from the paper. If your oven runs hot, prop the door slightly open to avoid browning.  

Turn off the oven and let the cookies cool inside with the door slightly open. This method prevents meringues from forming cracks.   

Once cooled, pack them in an airtight container and store at room temperature.