Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy.
Add the cream of tartar and whisk again for another minute.
While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour.
Store in an airtight container for up to 10 days.
