Hi Lex! Hollowness is a bit of a tricky one as I believe it’s one of the unique symptoms of vegan meringue over their egg white counterparts. Overwhipping can definitely be a cause but I don’t usually believe that’s the case for aquafaba because it can’t really be “overwhipped” like egg whites. I spoke to a pastry chef friend of mine and in non-vegan baking, hollow meringues or macarons is often caused by contamination in the mixing process (i.e. if bowls and utensils aren’t thoroughly cleaned with soap and then wiped down with lemon juice or vinegar). Let me send you some more thoughts on Instagram!

I’d be very happy if you’d have any clue what I’m doing wrong!

Hi Emi! Thanks for checking out my recipe. So gel food colourings are usually fairly viscous but will still pour out of the bottle so you can just add 1 or 2 drops directly from the bottle into the aquafaba as it whips up! It’s usually preferable to add it when the mix is already a bright white so you can see how the final colour is going to turn out! Water based colourings aren’t as desirable because they have a much higher water content and can deflate meringue if you add too much! Fat-based colourings are a no-go as they completely deflate meringue every time. Hope that helps!!