First reduce the 1½ cups of aquafaba down by bringing it to a boil then simmering for about 20 minutes until it is to 3/4 cup - 1 cup volume

Refrigerate until cold and gelatinous

Once the AF is cold you will start whipping it with a balloon whip attachment of a stand mixer along with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time

Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.

Once it boils do not stir or agitate the pot or you will get crystallization

Attach a candy thermometer and cook to 240°F

It should take about 10-15 minutes to reach temperature which is approximately the same time it takes to get the AF to whip to stiff peaks.

Slowly pour the hot sugar syrup into the whipping meringue as shown in the video.

Once all the sugar syrup is added continue whipping to cool down the meringue and you can help it cool faster by placing a bowl of ice water under the mixer bowl.

Add the sifted confectioner sugar and whip smooth

Whip smooth then add the vanilla & butter extracts