1. Pour the aquafaba into a large bowl and whip using an electric whisk or food mixer until it turns white and foamy - the soft peak stage. This could take a few minutes, so be patient.
5. When the meringues are done, turn the oven off and leave them in to cool to room temperature with the oven door ajar.
6. Store the meringues in an airtight container. They should stay fresh for a few days.