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Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils.

The proteins in egg white include albumins, and aquafaba also contains albumins.

This is why it is possible to make meringue from egg whites, or from aquafaba if you're after a vegan version.

Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way.

The only ingredient possibly considered a specialty is aquafaba, which is Italian for the prosaic “bean water.”