Here is your #zerosprecious recipe for perfect vegan meringues, crispy outside and melting inside! No egg whites, just pure aquafaba magic. 

 If you have never tried it, get ready for a real revelation

Ingredients:
- 100 ml of acquafaba (the covering water of tinned chickpeas) 
- 120 g of icing sugar 
- ½ teaspoon of cream of tartar (or a few drops of lemon juice) 
- 1 teaspoon of vanilla extract (optional) 

Preparation:
Whip the acquafaba
Pour the acquafaba into a large bowl and start to whip it with an electric whisk. After about one minute, add the cream of tartar: this will help stabilise the whipped mixture. Keep whipping for 5-7 minutes, until you get a firm white foam, similar to egg whites whipped until stiff. 
Add the sugar
Mix in the icing sugar one tablespoon at a time, while continuing to whip it. This step is essential to get shiny meringues with a good structure. Once all the sugar has been added, keep whipping for another 5 minutes. If you like, add the vanilla extract for an aromatic touch. 
Shape the meringues 
Transfer the mixture into a piping bag with a star-shaped nozzle and make small meringues on a baking tray lined with baking paper. Leave a little space between each one. 
Slow, caring cooking
Bake in a preheated oven at 90°C (conventional) for 2 hours. The meringues must dry slowly without colouring. Once ready, leave them to cool down completely in the oven switched off with the door slightly open.  To colour them, you can use some natural food colouring. There are some on sale with turmeric, spirulina, gardenia or pistachio.Here is your #zerosprecious recipe for perfect vegan meringues, crispy outside and melting inside! No egg whites, just pure aquafaba magic. If you have never tried it, get ready for a real revelation