This is my variation on the original vegan meringue recipe by Goose Wohlt [and now updated with inspiration from Lynn Dic]. Adding the lemon zest softens the aquafaba enough that the peaks melt down into mounds before the meringues harden, but they are still pretty. For peaks, skip the lemon zest. Enjoy the vanilla flavor or use other oil-free flavor extracts such as almond. I use a stand mixer, but you could use a hand mixer or even a hand whisk if you have patience and strong arms. That’s how the bakers for Marie Antoinette did it and possibly even Marie herself.
Learn more about aquafaba here.