Preheat the oven to <temperature>90<unit>°C</unit></temperature>

Strain <quantity>90<unit>g</unit></quantity> of aquafaba from precooked chickpeas into a large bowl

Cut a lemon and squeeze <quantity>1<unit>tsp</unit></quantity> of the juice into the aquafaba

Whisk the aquafaba and lemon juice with a hand mixer on high speed until it starts to foam. Add <quantity>100<unit>g</unit></quantity> of vanilla sugar in batches. Continue to whisk until fully incorporated and smooth

Add <quantity>½<unit>tsp</unit></quantity> of salt and gently mix it with a spatula

Transfer the meringue to a piping bag, fitted with a <quantity>1<unit>cm</unit></quantity> star tip. Twist the top of the bag to tightly close it and cut the tip with a pair of scissors

Pipe the meringue in small tops on a tray lined with parchment paper

Bake for 3h until dry, but not golden

Let cool completely and store in an airtight container at room temperature. The vegan vanilla meringue is ready

Enjoy this sweet treat with any dessert of your preference!