I'm not saying that it's as good as egg white meringue, but have you tried using non-canned aquafaba? The non canned option has more neutral taste in my opinion

I'm not saying that it's as good as egg white meringue, but have you tried using non-canned aquafaba? The non canned option has more neutral taste in my opinion. When I cook chickpeas (for Hummus) I sometime boil it twice - the first time to source aquafaba and the second time with vegetables added for the Hummus itself.