• In a stand mixer fitted with the whisk attachment, beat together the aquafaba and cream of tartar on medium high speed until foamy, about 1 minute.
• Turn the speed to medium and slowly sprinkle in the sugar. Turn the speed to high and whip until the meringue is thick and glossy, about 5 minutes.
• Turn the speed to medium and add the vinegar and vanilla, then return the speed to high and beat for another minute. Use immediately.

Soft Meringue Topping

• Pipe or pile the meringue over your pie or dessert and use a blow torch to toast the top to get color and flavor.

Baked Crisp Meringue

• Preheat oven to 200°F, and line a baking sheet with parchment paper.
• Pipe or spoon the meringue onto the prepared baking sheet. Bake for 1 to 2 hours, depending on the size of the meringues you've piped. The meringues will be hard to the touch when they are done baking.
• Pro Tip: To make sure they are completely crisp, turn off the oven when they are finished baking, and leave them in the oven with just the light on.