And this just in from the land of weird food science… Don’t pour that chickpea liquid down the drain! That murky stuff has a name (Aquafaba) a purpose (egg white imposter), it’s own site and of course a few facebook pages, of which this is the prettiest.

Does it work in making edible confections? When it comes to edible, I am not the best one to ask (I eat pineapple cores, chunks of raw ginger and watermelon seeds), but trust the 16-year old boy who is skeptical of every “secret ingredient” and super food in his mother’s kitchen. In two days I made two batches of these, and only salvaged three to take to book group. He definitely approved!

So yes, this indeed works. Should you make them? Well heck yes! Here’s the thing. I’m, not really sure what is in chickpea juice, or if it is any better for you than egg whites. This recipe still involves all the same sugar you’d be using with the real thing.

BUT, it may save you: if you run out of eggs, because chances are pretty high you have a can of chickpeas in the pantry; if by dessert time you still need a conversation starter; if Vegans come a visitin’. They will be especially grateful specially if you whip up some coconut cream to go with the meringues.

In honor of French chef Joël Roessel the original aquafabaliste, I give you my version of…

Ooh la la Vegan Meringues

Yield: 30 to 35 meringues
Time: About 2 hours, mostly and happily unattended

Ingredients:

• Liquid from one 15-ounce can of chickpeas (about ¾ cup)
• 1 heaping cup granulated sugar
• 1 tablespoon vanilla extract
• ¾ cup mini chocolate chips (optional)

Method:

Heat the oven to 250°F and line 2-3 baking sheets with parchment paper. Pour the chickpea liquid (aquafaba) into the bowl of a stand mixer and beat with the whisk attachment until stiff peaks form, about 15 minutes. Gradually beat in the sugar, then the vanilla. Gently fold in chocolate chips, if using.

Scoop or pipe the aquafaba mixture into mounds onto the baking sheets and bake for up to 90 minutes. Start checking them at 1 hour, to make sure they do not start to brown. (The meringues will be hard to the touch.)

Let meringues cool on the baking sheet for 10 minutes, then serve. (Meringues can be stored in an airtight container for up to three days.)