Chickpea liquid, known as aquafaba, is quickly becoming a popular egg replacement in vegan circles, and it makes a great meringue. For baking purposes, use 2 tbsp (25 mL) aquafaba for every egg white.
Want a topping for your lemon pie? Here’s how:
1. Drain 1 (15 oz) can of chickpeas (preferably low-sodium), reserving the liquid.
2. Pour into a bowl and beat on high for 15 minutes, adding 1/2 cup (125 mL) sugar and 1 tsp (5 mL) cream of tartar until stiff peaks form.
3. Top pie and bake as usual.