Whipped aquafaba is the secret to these delicate, cloud-light meringues, transforming into stiff, glossy peaks that hold their shape beautifully once piped into pretty little swirled mounds. A touch of cream of tartar stabilizes the foam while superfine sugar dissolves in completely, giving each meringue that signature crisp shell and marshmallowy center. Pure vanilla extract adds warm, fragrant depth, and a pinch of salt keeps the sweetness balanced. The long, slow bake dries them out fully, leaving them light as air and satisfyingly crunchy with every bite. These are an easy make-ahead treat for cookie trays, snacking, or dressing up a bowl of fruit, and they're a genuinely solid pick for a vegan spread.
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Some sugar brands use bone char in processing. Look for organic, beet sugar, or brands labeled vegan to be safe.
Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper.
Pour the aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar and salt. Beat on medium speed until the mixture is foamy and opaque, about 2 minutes.
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