Very long lasting whipped egg whites :)

[nickdutch]

http://www.slate.com/blogs/browbeat/201 ... ngues.html

"Until now. Thanks to French chef Joël Roessel, I no longer need to pine hopelessly for the meringues of my youth, because I have chickpea brine.

Yes, the dregs you usually pour down the drain when you open a can of chickpeas are actually magical. When whipped, this substance takes on an uncannily egg-white-like texture. Coined aquafaba, or Latin-ish for bean liquid, by vegan baker Goose Wohlt, it’s attracted more than 11,000 members to the Facebook group “Vegan Meringue - Hits and Misses!” I’ve been hooked on this Facebook feed for the past two weeks, amazed by all the miraculous things other vegans have done with the chickpea-based foam, like bake beautiful cakes and create delicious-looking pasta."

[Arzosah]

Thanks Nick! That goes on my "substitutes for other things" list

[pitchshifter]

Thanks Nick, it looks like you can make a number of different things using chickpea water (it's not just for thinning your hummus!), I'm going to try out some recipes .

[Decaff]

Cool!!!! That looks tasty... if anyone tries this please let us know the taste and texture.