Whipping that gloopy liquid from cans of chickpeas yields a perfect vegan egg white replacement – even whether it’s still unclear exactly why it works Photogenic,trendy meringues – macaroons and pavlovas among them – are spun out of egg whites, sugar and air, and are fundamentally untranslatable to eggless cooking. As a result,vegans, those with food allergies, or other egg rejecters acquire long missed out on lemon meringue pie,angel kisses and divinity. This changed on 6 March 2015, when an American software engineer named Goose Wohlt posted a groundbreaking remark to a Facebook group called What pudgy Vegans Eat.
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Source: theguardian.com