Thanks to French chef Joël Roessel, I no longer need to pine hopelessly for the meringues of my youth, because I have chickpea brine.
Yes, the dregs you usually pour down the drain when you open a can of chickpeas are actually magical. When whipped, this substance takes on an uncannily egg-white-like texture. Coined aquafaba, or Latin-ish for bean liquid, by vegan baker Goose Wohlt, it’s attracted more than 11,000 members to the Facebook group “Vegan Meringue – Hits and Misses!” I’ve been hooked on this Facebook feed for the past two weeks, amazed by all the miraculous things other vegans have done with the chickpea-based foam, like bake beautiful cakes and create delicious-looking pasta.
I’ve covered garbanzo beans/chickpeas in the past, but I don’t have any information on the liquid. And there are other egg substitutes/alternatives – what you use depends on what you’re trying to make.