Preheat oven to 110°C (Gas Mark ¼, 230°F). Pour the aquafaba into a large mixing bowl and whisk until stiff peaks form.
Add the sugar to the bowl 1 tablespoon at a time, whisking well each time before adding more.
When the sugar has all been added, whisk in the xantham gum and cream of tartar.
Place a few blobs of the meringue on each baking sheet to stick down the parchment paper.
Drizzle some colouring inside the piping bag and allow it to run down the sides before filling the bag with some of the meringue mixture. Carefully snip off the very end to make a small hole.
Carefully pipe small piles of meringue onto the parchment paper until all the mixture has been used. Add more colour as you go, if needed.
Transfer the trays to the oven and leave to cook, without opening the door, for 1 hour 15 minutes.
Once cooked, leave the meringues in the oven with the door slightly open for as long as possible, preferably overnight, to dry out completely.
Once completely cold, store in a dry, airtight container.
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