Meringue is one of the most magical foods on earth. Incredibly light, irresistibly fluffy, and delectably crunchy, there’s a reason that this simple combination of egg whites and sugar is considered a paragon of culinary elegance and fine cuisine.
Unfortunately, however, the necessity of eggs to traditional meringue prohibits vegans from partaking in this epicurean masterpiece. They must give up everything from simple meringue cookies to decadent baked Alaska—all for want of a vegan alternative to egg whites.
Thankfully, just in time for the summer holidays, we have a solution. As strange as it sounds, it turns out that the leftover water from canned chickpeas can be used to make vegan meringue! Watch the eye-opening video below to learn how to use this weirdly-fabulous food-hack, and feel free to invite as many vegan friends as you want to your next dinner party!