Did you know that the liquid drained from a can of garbanzo beans (aka chickpeas) can be whipped into a beautiful vegan meringue?! When I came across Alton Brown's recipe for Magical Mystery Meringues, I was blown away!! Aqua is Latin for water and faba is Latin for bean. Aquafaba is liquid drained from a can of garbanzo beans, and this liquid can be whipped and used as a replacement for egg whites!! No way, you say? Oh yes!! I tried it and was absolutely amazed!! It really works and behaves like egg whites and what I made with mine was perfect vegan meringues!! When you make these be sure to use the low salt or no salt Garbanzo beans. The first time I made these I only had a can of salted Garbanzos, and being eager to try this recipe I went ahead and used them but they were really too salty! (I ate them anyway!!!) The directions for these meringues are just like making them with egg whites. Beat together the ingredients in the order listed and pipe or dollop onto a parchment lined baking sheet. The hardest part is waiting on them to slowly bake!! AQUAFABA MERINGUES adapted from here Liquid from 1 15oz can garbanzo beans (chickpeas) - (low salt/no salt recommended) 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 cup sugar Heat oven to 200 degrees F and line 4 half sheet pans with parchment paper. In the bowl of a stand mixer using the whisk attachment beat aquafaba liquid and 1/4 teaspoon cream of tartar on medium speed until foamy - about 2 minutes. Gradually add in the sugar one tablespoon at a time followed by the vanilla. Increase speed to high and beat to stiff peaks. (this takes about 6 minutes.) Place meringue mixture in a piping bag fitted with your favorite tip - I used Ateco tip #849 - and pipe into half dollar sized rounds. Bake for 1 1/2 hours. Remove from oven, let cool for 5 minutes and place in an airtight container. The amount you get depends on the size you pipe - I got approximately 160 cookies. If you'd like to know more about the science of Aquafaba, just visit the official aquafaba site.