Hey guys!!!! First post on the forum here. I searched and I couldn't find any previous posts about this, sorry if I missed them and I'm repeating myself!\n\nAnyways down to business lol. So I have having an impossible time trying to replicate this elusive vegan\naquafaba meringue. No matter how many times I try they always turn into a puddle on my baking sheet in the stove.\n\nThe first two times I tried I used chick pea aquafaba, sugar and lemon as an acid because I didn't have cream of tartar at the time. Whipped with lemon juice until soft peaks and added sugar as I whipped to stiff peaks. Put in the oven an both turned to puddles.\n\nFigured maybe out was the cream of tartar so I did it two more time when I got some exactly the same way as before except this time with two different measurements of cream of tartar. A cup of aquafaba to 1half tsp and the other a single tsp. BOTH turned into puddles on my oven once again. Much to my surprise since I suspected I had discovered the magic key. But lo and behold failure once again.\n\nSo what am I doing wrong??? Can anyone help I'm at a complete loss right now. I have to be missing something. I don't even want to waste more ingredients right now and I really was hoping to make macarons next week but now I don't trust this stuff. Any help is appreciated!!!