Preheat the oven to 100C/200F. Line a baking tray with parchment paper, and set aside.
In a large mixing bowl, add your aquafaba and using a stick mixer, beat together until soft peaks form.
Slowly add the sugar, vanilla extract, and cream of tartar, while continuing to beat until stiff peaks form.
Transfer the mixture into a piping bag fitted with a star tip. Pipe bite sized portions of meringue onto the lined baking sheet.
Bake the meringues for 60 minutes, or until crisp and tender on the outside. Once cooked, remove from the oven and let cool completely.
Notes
TO STORE: Meringue can be stored at room temperature, in a sealed container, for up to 4 weeks.TO FREEZE: Place meringue in a ziplock bag and store in the freezer for up to 6 months. Be sure that the bag is completely sealed, as any moisture that touches it will turn all the meringue soft.