· 6 tablespoons aquafaba (make sure the chickpeas are unsalted)
· ¼ teaspoon cream of tartar
· ½ cup sugar
· ½ teaspoon vanilla or flavoring
· Gel Food Coloring, if desired (be very careful as the quantity and weight can make the meringue fall)
1. Preheat oven to 200°F. Prepare a baking sheet by lining it with parchment*.
2. Prepare a piping bag with tip and have ready.
3. With a hand or stand mixer, add aquafaba and cream of tartar. Whip together, making sure cream of tarter incorporates, scraping if needed. Start low, but progress to high (all…the…way!) as soon as it gets foamy. Let it whip on high until stiff peaks form.
4. Once you have stiff peaks, while the mixer is going (on high), add the sugar in 4 separate increments. Wait between each addition until you see it start to get shiny and meringue like and the sugar starts to dissolve.
5. When it is thick and shiny, add the vanilla, flavoring and food coloring. Let continue to whip (on high) until fully incorporated.
6. Place meringue into the pastry bag. Pipe into stars or your favorite shape directly on the parchment.
7. Bake for 45 minutes.
8. When done, turn off the oven, leaving the meringues in the oven. Let rest for 20-30 minutes, then prop open the oven door and let cool the rest of the way.
9. Remove from parchment and enjoy!
*We suggest using parchment rather then silicone baking liners. The meringue has a tendency to stick on the silicone liners.