How to make
Strain the aquafaba (liquid from a tin of cooked chickpeas) into a deep bowl.
Beat with a mixer at high speed for a few minutes until a white and thick foam is obtained.
Gradually add the powdered sugar, vanilla sugar and lemon juice.
Continue to beat with the mixer on high speed for about 15-20 minutes.
Using a spoon, shape the meringues onto a baking sheet.
Bake in a preheated oven at 210°F (100°C) for about 1 hour and 30 minutes.
Let them cool completely in the oven and then peel them off the paper.
Store the aquafaba meringues in a dry container.
