Preheat oven to 250°F. Line 2 baking sheets with silicone baking mats.

Combine chickpea brine, sugar, lemon extract, and cream of tartar in stand mixer with whisk attachment on hi until stiff peaks form. 10 min.

With tablespoon size ice cream scoop, drop scoops of meringue batter onto prepared baking sheets. With back of spoon, make thumbprint on top of each cookie with swooping motion.

Bake for 45 min. Torn off oven but do not open. Leave vookies for 2 hrs to cool before removing.

Carefully lift each baking mat and gently peel away from cookies. Spoon scant 1 t jam onto each cookie. Serve immediately. Keep in airtight container.