Drain the can of chickpeas and put the chickpeas aside. Pour the chickpeas water into a clean bowl or directly into your cake mixer with the whisk attachment and mix on a very high speed for about 3-4 minutes.
Reduce the speed a bit, then slowly add the cream of tartar while increasing speed again. Let it mix for another 2 minutes. It should already be quite fluffy.
Now add your icing sugar carefully while reducing the speed again. The reason you would want to reduce the speed is that otherwise your whole kitchen will be covered in icing sugar. After 3-4 more minutes the meringue will form glossy peaks and will look perfectly fluffy.
Now it is time for the raspberry flavor. Add 3 teaspoons of it and mix for another minute.
Fill the meringue into a piping bag with a round nozzle. You could also use a ziplog bag and cut off a corner and use this as your piping bag.
Now pipe your meringue carefully onto your biscuits trying to create height.
Once you have finished piping leave your mallow puffs to rest for an hour at least so they are ready to be chocolate coated.