Ingredients
100ml Aquafaba (from a 400g tin of chick peas, 1 tin should give you roughly this so don't worry too much if it is a little more or less) 
115g caster sugar 
½ tsp vanilla bean paste 

Equipment needed 
A stand mixer ideally otherwise an electric hand mixer 

Method
Preheat the oven to 120c. 

Line a baking sheet with silpat mat or baking paper. 

Place the aquafaba into a stand mixer and whisk until stiff peaks have been formed - this will take at least 10 minutes, so don't worry if it takes longer than you think.  Put the vanilla bean paste in and with the whisk going, slowly add the sugar a tbsp at a time and continue to whisk until you have glossy, stiff peaks. 

Get a large spoonful or two of the mix and make a round circle of the mix.  Space them so they are not touching. 

Bake for 2 hours then remove from the oven and leave to cool. 

Remove from the oven and leave in the tin to cool. When totally cool, cut into 12 and try not to eat in one sitting.