Timing is really important in making aquafaba. Cream of tartar is not necessary because you can't over whip aquafaba. Introducing fat will deflate aquafaba. Use a very clean metal bowl for highest, stiffest peaks.
- 1 can chickpea liquid, drained well (about 2.6 oz)
- 3 oz sugar
- 1 tsp vanilla
5 minutes: Whip chickpea liquid til soft peaks.
5 minutes: Add sugar gradually.
5 minutes: Whip
5 minutes: Let sit
10 minutes: Add vanilla and whip
With a star tip, pipe onto parchment lined sheet pan. Let sit for at least 2 hours til the outside has hardened.
Bake 170 for 20 minutes. Prop oven for 20 minutes. Close for 20 minutes. Turn off oven and leave for an hour.