Vegan meringue made from aquafaba that holds its shape and won't go flat.
Add 1/2 cup aquafaba (bean liquid) to the bottom of a large mixing bowl with 1/4 tsp cream of tartar or lemon juice. Beat for 7 minutes until it forms a stiff meringue.
Add 2 tsp of vanilla and beat again for another minute before turning off the beater and making your agar agar syrup.
In a small saucepan, add 1/2 cup water and 3/4 tsp agar agar and boil for 3 minutes.
Then add 3/4 cup sugar to the agar mixture and boil for 3 more minutes stirring constantly.
Immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.
Beat the syrup into the aquafaba mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.
Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula. (You must work quickly because the meringue will start to set once it cools).
Let your pie cool in the fridge for another hour, allowing it to set completely.
Use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (optional)