Anne P Mitchell wrote:
>
>I can't *believe* that nobody has yet posted here about aquafaba,
>with which you make vegan meringue (yes, really) - especially because
>it's even *easier* than making meringue with egg whites!
>
>Aquafaba is what folks are calling the liquid from a can of chickpeas
>(or really any beans, but chickpeas work best for this purpose).
>> Right now you are probably checking the date of this post, to see
>if it's April 1st, and if I'm pulling your leg, but I swear that I'm not.
>>Some smart person discovered that the liquid that you drain from a can
>of chickpeas whips up *exactly* like egg whites, and *looks* like egg whites,
>and has the *same properties* as egg whites. And can be used to make
>meringue (and a host of other things, too - the vegans are going crazy with it.

I can't imagine meringue made with the canning liquid from garbanzos
would smell good... that's the one canned bean I rinse very well. My
favorite way to eat garbanzos is roasted and seasoned with hot Chinese
mustard.
http://www.thekitchn.com/how-to-make...-kitchn-219753