aquafaba

Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans or those with egg allergies.

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