Preheat the oven to 180°F - 80°C.
In the bowl of your stand mixer, pour the aquafaba and cream of tartar and start whisking on medium speed until frothy.
Add one third of the sugar and mix on high speed for about 30 seconds. Repeat the same process with the rest of the sugar. Mix in the vanilla.
Fill a piping bag with the meringue and pipe Ø 2 inches - 5 cm half spheres on a baking tray lined with parchment paper.
Bake for 2 ½ hours at 180°F - 80°C. Allow to cool down in the turned off oven,
Keep in an airtight container in a dry place, away from sources of heat.