Using a hand mixer or stand mixer, add chickpea brine, vanilla & cream of tartar to the bowl. Start speed on low to gently incorporate. Gradually increase speed over the next few minutes, until you end up at med-high (not full speed). The mixture will start to get foamy, then it will start to thicken up and turn white and form soft peaks. Once it starts to form stiff peaks, slowly add the sugar a few tablespoons at a time. Continue whipping until sugar is incorporated and the stiff peaks are glossy and hold their shape. The process can take 10-12 mins. *See note for meringue tips
Preheat oven to 200 degrees F (*see note)
Line a large baking sheet with parchment paper (use dots of meringue underneath in the corners to keep paper down)
Cut tip off decorating bag (or ziploc) and fit with decorating tip (for both bags). Using a spoon, transfer the white meringue to a pastry bag fitted with the #12 tip (you might need to fill it twice). Leave about ⅓ cup meringue for orange noses. Gently twist the top to close and keep shut with a clip, band or use hand to keep closed while piping.
Start piping the snowman head on a parchment-lined baking sheet. Squeeze from the top and create a quarter-size head shape. Don't touch tip to paper, hover it over it a little bit about ¼ inch. Stop squeezing before lifting up to avoid a long peak from forming. Continue to the mid-body, making the circle a bit larger than the head, and so on for the bottom half of the body. The three circles should be connected. Continue until white meringue is used up. Leave about 2 inches in between each cookie. If little peaks form, slightly dampen your finger and lightly press them down. The cookies will smooth out more as they cook.
Put 1-2 drops of food coloring into the remaining white meringue and combine. Be careful not to use too much or it could make the meringue runny. Fill your pastry bag and begin piping the noses. I made a tiny circular motion as I worked up.
Place in oven for 1 ½ - 2 hours (*see note). The cookies should be light and crisp and not browned. To check for doneness, test to see if a cookie will easily lift off parchment paper. The bottoms should be dry and not sticky. Turn off heat and let cookies completely cool in oven before removing to avoid cracking.
When cookies are completely cooled, melt your chocolate chips over low heat and stir constantly to prevent burning or microwave for 30-60 seconds. Using a small-tipped paintbrush or toothpick, dot on eyes, buttons and make little smiles. Have fun with it!
For the snowmen scarves, cut and tie ribbon around the neck or use vegan rope candy.