Aquafaba Meringues

Aquafaba—the liquid gold left behind when you drain a can of chickpeas—is one of the most underrated ingredients in the vegan kitchen. This humble byproduct has the remarkable ability to whip into stiff peaks, creating meringues that are virtually indistinguishable from their egg-based counterparts.

The science is elegant: aquafaba contains proteins and starches that, when whipped with air, create a stable foam. No eggs required.

**The Basic Recipe:** - 3 tablespoons aquafaba (from 1 can of chickpeas) - 1/4 teaspoon cream of tartar (optional, but helps stabilise) - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract

Whip the aquafaba until foamy, add cream of tartar, then gradually add sugar whilst continuing to whip. In 5-10 minutes, you'll have stiff peaks. Pipe onto parchment and bake at 200°F for 1-2 hours until crispy.

The beauty is in the simplicity: you're using what would otherwise be discarded.