1-First, place the aquafaba and cream of tartar into a stand mixer bowl. Whip on slow speed until it becomes foamy, then gradually increase the speed until the mixture turns white, glossy, and forms stiff peaks, which might take 10-15 minutes.

2-Once that’s ready, slowly add the sugar while whipping on high speed, followed by the vanilla extract, and continue until you have glossy stiff peaks that hold their shape.

3-Next, preheat your oven to 250°F (121°C) and line a baking tray with parchment paper. Pipe or spoon the mixture onto the tray in cookie shapes, making sure they’re evenly sized for consistent baking.

4-Then, bake for 45 minutes at 250°F, after which you turn off the oven and leave the meringues inside for an additional 60 minutes without opening the door this step is crucial for that perfect crispy finish. Adjust baking time if you’re making larger shapes, like for a pavlova, to ensure everything sets properly.