Start by preheating your oven on very low (gas mark ¼ / 100°C / 210°F).

Place the aquafaba in a large bowl. Using a handheld electric whisk, beat on the lowest speed until it gets foamy (2 minutes), then increase the speed to medium/high.

About 2 minutes later, the foamy mixture should be getting thicker. As you are still whisking, add the cream of tartar (& vanilla extract if using it).

Soft peaks should be starting to form. Add the sugar, 2 tablespoons at a time. Once all the sugar has been added, the silky meringue should form stiff peaks.

Place your piping bag inside a pint glass for easy filling and then line 2 baking trays with baking paper. Pipe 6 individual meringue nests on each tray and a few mini meringues and place in the oven.

Bake for 90 minutes without opening the oven door. Turn off the oven and leave the meringues to cool in there (door still shut).

Enjoy!