Prepare 3-4 cookie sheets by lining them with parchment paper.
Using a stand mixer with a large bowl and the whisk attachment, pour the aquafaba into the bowl and begin whipping the aquafaba at low speed, increasing to high speed.
Continue beating until soft peaks begin to form. This should take 12-15 minutes.
Slowly add the sugar until all combined.
Whisk in the extract.
Using a pastry bag with a large plain tip, extrude the meringue onto parchment-lined cookie sheets in rounds. With a moist finger, lightly press down any points that are created from releasing the pastry bag from the meringue on the cookie sheet.
Bake for 1-1/2 hours to 2 hours, until meringues are dried out and crispy on the outside.
Meringue Cookies Done the Vegan Way!Remove from oven, remove the cookies from the parchment paper and place on a wire rack, allowing them to cook until they are dry and firm. This should take approximately 15 minutes to completely cool the cookies.
Meringues will last in a tightly-sealed container for 2-3 days. If they begin to get a little soggy, you get refresh them by repeating the baking process for approximately 15-20 minutes.
Some Serving Ideas
*Serve atop poached pears with a chocolate drizzle.
*Create a meringue sandwich cookie by placing a small dollop of chocolate ganache, peanut butter ganache, or frosting in between two meringues.
*Reduce the sugar and add some very finely minced fresh herbs for a savory meringue to adorn grilled asparagus, or other vegetable.
*Crown an ice cream sundae instead of whipped cream.
*Cap off a pudding pie with an arrangement of meringue cookies. Do this just before serving, however, as to do so in advance will cause the meringues to start melting.
*Create an upscale Smores cookies by air frying a graham cracker topped with a piece of chocolate only long enough to soften the chocolate, then serve immediately with a meringue cookie crown.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.