Aquafaba Meringues

Take 6 tablespoons of chickpea aquafaba and immediately start whipping with an electric mixer at high speed. Whip for at least 7-8 minutes so that the aquafaba becomes quite dense and holds firmly to the mixer attachments.

Add a pinch of salt, and while continuing to whip, add 6 tablespoons of powdered sugar—pre-mixed with vanilla—one tablespoon at a time.

Whip for another 3-4 minutes. By this time, the meringue will become quite firm and stable.

Add 1/2 teaspoon of lemon juice, which stabilizes the proteins and makes them even denser. Whip for a couple more minutes.

You should end up with a dense, stable meringue, so much so that you can even turn the bowl upside down. The meringue should firmly "sit" on the sides of the bowl.

Transfer the meringue into a piping bag fitted with a round tip.

Line a baking sheet with parchment paper. Preheat the oven to 100-120°C (210-250°F).

Pipe the meringues and dry them in the oven for 45-60 minutes. The duration depends on your oven. Make sure the meringues don't burn.