Using a small blender or food processor, pulse the white granulated sugar until fine but not powdery—like castor sugar. Set aside.

Preheat oven to 200ªF/95ºC.

Using an electric beater or stand mixer, beat the aquafaba on low for about 2 minutes until foamy. Turn up to beat on high until you get stiff peaks.

Stop the mixer and add in 1 tbsp of the ultrafine sugar. Start beating slowly to incorporate then increase speed to the highest until sugar is incorporated. Repeat until all sugar is added. Beat well until you have a very glossy meringue. Dip the tip of your finger in the meringue and rub it between your fingers—you should not feel any grains of sugar. Whip the meringue until all sugar is dissolved.

Transfer mixture to a piping bag fitted with a star tip (doesn't matter which star tip really, whichever you like).

Onto a prepared baking sheet (with parchment paper or Silpats) pipe 2.5-3 inch circles of the meringue to make the cookies. For a more traditional "nest" shape, Start in the middle, pipe outwards and pipe a second layer on top of the outer layer to make the nest shape. I didn't do that, but you definitely can.

Bake meringues for 1.5 hours at 200ªF, then turn off the heat, crack the oven, and let them cool and set inside the oven. Basically walk away for an hour or so. Once cool, remove from oven and remove from parchment paper or Silpats.

Remove your can of coconut milk from the fridge and open it up.

Pour out the liquid (add it to smoothies or baked goods) and scoop out the coconut cream.

In a large mixing bowl, whisk the cream with the cranberry sauce until combined.

Spoon a heaping tablespoon of the whip over meringues and sprinkle some crushed pistachios on top. Enjoy with a fork or be a rebel like me and just eat it with your hands.