1.Preheat oven to 100°C (80°C fan-forced). Line two oven trays with baking paper.
2.Whisk the aquafaba in a small bowl with an electric mixer on high speed for 8 minutes or until firm peaks form. Gradually add sugar, whisking until dissolved between additions. Whisk for 10 minutes or until thick and glossy. Beat in the vanilla bean paste and cream of tartar on low speed until just combined.
3.Using a large metal spoon, drop 8 meringues onto prepared trays. Bake for 2 hours 40 minutes or until crisp; turn oven off. Leave meringues to cool in oven overnight with door closed.
4.Serve with berries.
Not suitable to freeze or microwave. Aquafaba is the drained liquid from canned legumes; a 420g can yields 1/2 a cup. We used chickpea liquid.Note