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 Cooking our meringue at temperatures higher than 210°F or 99°C will turn them to delicious, sweet, candy soup The aquafaba will return to liquid form because the sugar melts and it has no structure to hold on to, anymore The sugar we add into the aquafaba crystalizes while whipping and gives us the framework for our meringueAquafaba hazelnut meringue Yield Two 2 cm round disks with cm diameter Prep Time 15 minutes Cook Time 15 minutes Additional Time 1 hour Total Time 1 hour 30 minutes This meringue could also be made with egg whites instead of aquafaba, but here we are using aquafaba of courseAdd the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract Use a tablespoon to scoop the aquafaba mixture into Vegan Meringue Kisses Maverick Baking Aquafaba meringue cake