1 can of chickpea liquid
3/4 cups sugar
1/4 teaspoon cream of tarter, or salt (this stabilizes the whip)
Add chickpea liquid, sugar, and cream or tarter or salt to a stand mixer or a large bowl if you are using an electric hand mixer.
Beat on high for about 10 minutes. I know this seems like a long time, and it will seem like the cream/meringue is not going to come together, but it will. You will know its done when stiff peeks form, and it becomes kind of shiny, and glossy.
You can use the aquafaba as a whip cream as is, or use it as meringue. It will brown very nicely in the oven, and honestly most people never know it is not egg meringue.
You can refrigerate any lefterovers and use with 2-3 days. You will just have to rebeat the whip because it will start to turn back to its liquid form. But don’t worry, it will rewhip to its original tasty glory in a few minutes.