The aquafaba is beaten with a hand mixer until stiff. The sugar is gradually added. The finished egg whites should be so firm that you can briefly see a knife cut.
Preheat the oven to 150 degrees top / bottom heat.
Add the flour, anise and soy flour to the finished egg whites and stir in. Gradually add about 30ml of water. This should give the mass a honey-like consistency.
Line two trays with baking mats (or baking paper) and spread the dough on top in small piles. (A teaspoon of dough per cookie makes a good cookie size.) The piles of dough should be spaced a little apart, as they will still run while baking.
Bake the cookies for about 18 minutes and let them cool on the tray. When they come out of the oven, the cookies shouldn't be wet anymore, but they shouldn't be completely dry either.