Preheat oven to 80°C and line two baking sheets with parchment paper.

Start by draining the aquafaba into your stand mixer bowl.

Using the whisk attachment, start beating the aquafaba at medium-high speed.

After about 5 minutes of continuous mixing add in the cream of tartar and continue mixing for a few more minutes until the mixture starts to get thick and glossy.

Add the sugar in spoonful by spoonful, with about 20-30 seconds between each interval so it has time to fully incorporate.

Once the sugar is fully incorporated, add in the xanthan gum and vanilla extract and continue mixing until the mixture forms very stiff peaks. If you turn the bowl upside down, the meringue shouldn’t move at all.

If you’re using the food colouring divide the meringue batter in as many parts as the colours you have and add few drops in any part.

Use piping bags to pipe small meringues evenly onto parchment paper-lined baking sheets.

Bake the meringues for about 2 hours or until firm. Remove from the oven and leave to cool, then serve.