Preheat oven to 80°C - 100°C whichever is available in your oven.
Line a tray with baking paper.
Take the aqua faba in a bowl and add salt and vinegar.
Use a beater and beat the liquid on high until stiff peaks form. It may take 10-15 minutes to reach the stiff peak stage.
If you lift the beater, the peak should stay stiff without sagging. If you see it sagging, then beat for a few more minutes. You cannot over beat this so don't worry.
Add sugar one teaspoon at a time and beat until incorporated.
Once all the sugar has gone in, keep on beating until the mixture is smooth.
Now add essence and food colour and beat.
Transfer the meringue to a piping bag and cut a small hole at the end.
Pipe out meringues on the paper.
Bake in the middle rack of oven for one hour.
Let the meringues cool inside the oven for another hour.
When cool, remove the meringue from paper gently and transfer to an air tight jar.
Enjoy!!!
