Thanks to human creativity, going vegan is becoming less of a challenge now. This can also be seen in the following tips about creating a meringue without using eggs at all.

Mashable's Larissa Zimberoff recently wrote about attending a vegan dinner made from food waste, noting that the highlight of the 12-course event for her was the dessert -- meringue made from "leftover water from a can of chickpeas," as she called it in her piece.

The said water was later learned to be popularly called Aquafaba by vegan cooking enthusiasts. The term is actually Latin for "bean water" and was first put together by software engineer Goose Wohlt, who learned of the ingredient after seeing a clip of Frenchmen using it to make chocolate mousse.

Wohlt managed to literally whip up a meringue that only needed sugar and the bean water as ingredients, as well as a stand mixer. He then went on to create a Facebook group with fellow vegan Rebecca August and named it "Vegan Meringue -- Hits and Misses!" There, one can find various recipes for vegan versions of the usual desserts many love.

Zimberoff, in her experience making the plant-based meringue following a recipe using Aquafaba, found that the endeavor wasn't difficult and the result "tasted store-bought and nothing like a chickpea."

As such, she predicted that it won't be long before someone figures out a way to mass-commercialize Aquafaba meringues and other desserts that require egg whites but can be replaced by chickpea water.

As per The Kitchn, there's no chemical explanation yet how chickpea liquid has egg white-like properties when whipped. However, there is a research endeavor currently going on aiming to learn the answers to that.

However, according to NYU professor of chemistry Dr. Kent Kirshenbaum, a saponin-rich ingredient can help create something that mimics the properties of whipped egg. He was able to make a foaming agent using a sugar component, saponin-abundant ingredient, and water.

Incidentally, saponins can be found in various plants, with beans being one of them. Saponins have a soapy quality because of its ability to reduce the surface tension between a liquid and solid.

To make the egg-free meringue, you simply use water from a 15-ounce can of chickpeas. If you want a really healthy alternative, use a can of organic chickpeas. You will also need half a cup of granulated sugar.

The water from the chickpeas should be drained until you have about one-half to three-fourths of a cup. Pour it in a mixer and whip it up at high speed until it forms stiff peaks.

Then, add the granulated sugar gradually, one tablespoon at a time. Then, try feeling the foam with clean fingers to see if it's gritty. You should be done with the whipping when the foam feels smooth.

Drop dollops of the foam on a dry and clean cookie sheet covered with a baking mat or parchment paper. Bake the 1.5-inch dollops at 215-degree Fahrenheit for one and a half hours, after which you should turn off the oven and open the door a crack to let the meringue cool down to room temperature before eating them or storing them in an airtight container.

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