Meringue

[FusionChefGeoff]

Any tips - I have the chickpeas and sugar and a recipe!

My main question is should I powder the sugar or use granulated??

Use caster sugar.
Don’t stop whisking the Aquafaba too early. When you’re finished you should be able to turn your mixing bowl upside down and nothing will slide out.
There are different ways to help ‘stabilise’ your meringue. I’ve tried cream of tartar. Apart from the fact that you probably have to buy it especially, I also found that it adds a slightly tangy flavour to the meringue. Lemon juice seems to do the trick for me.
Heaped mountainsof meringue in a large diameter don’t seem to work as well. Anything over 10cm in diameter and I’d rather not risk it. The middle can getsoggy and collapses… a real disappointment after 1.5 hours in the oven.
The meringues are ready when they come off the baking paper easily. If you try to take one off and it still feels gooey theyneed more time in the oven.