— Diane Kirschner

As far as I'm concerned, there is only one sweetener that will make a reliable sturdy meringue and that is cane sugar. I use vegan cane sugar and I powder it fine, fine Lee, I get it to find or what what some of you across the pond would call castor sugar and that's what you use. The important thing is also to remember to reduce the aquafaba. A typical can will have between two thirds of a cup and three quarters of a cup of aquafaba. You want a half a cup if you're cooking chickpeas from scratch like I do in my instant pot piece of kobu and then no salt, certainly no garlic or flavors. And then I remove the chickpeas when they're finished and I reduce the liquid in that case the aquafaba by at least a half until it is more viscous.