Preparation

1. Preheat oven to 200 degrees. Line 2 sheet pans with parchment paper.
2. 2. Combine the bean liquid, apple cider vinegar and sugar in the bowl of a stand mixer(or a hand held mixer can be used). Whip on high speed until the mixture thickens and starts to form soft peaks. Add vanilla extract and whisk an additional 30 seconds. The whipping time can vary depending on the style of mixer. Using a Kitchen Aid mixer took 6 minutes. Using a rubber spatula, transfer the mixture into a quart size zip seal plastic bag. It helps to support the plastic bag with a bowl or a measuring cup as you fill it, with the top fully open, and the bag allowed to extend to its full length. Seal the top of the bag and snip one corner of the bag to turn it into a "pastry bag". Pipe the mixture in circles, two rungs high, onto the prepared sheet pans. You should get 6 circles per pan.
3. 3. Transfer pans to the preheated oven. Set a timer for at least 90 minutes. During the cooking time rotate the pans and switch from top to bottom to promote even cooking. The meringues are done when they are no longer sticky when touched gently with your finger. My meringues took 90 minutes. Leave them in the turned off oven until cool. When cool, gently release each meringue from the parchment paper using a metal spatula otherwise they can stick to the parchment and be difficult to remove.
4. 4. If left for more than a couple of hours after they are cooked the meringues may become sticky again. Just re-heat the oven to 200 degrees and return the meringues for an additional hour, or until crisp again. Remember to leave them in the turned off oven to cool!