Fun fact: You know that slimy liquid that’s leftover after you’ve strained a can of chickpeas? It has a name. And you shouldn’t pour it down the drain.
You may have heard about aquafaba (which, if my high school Latin serves me, translates to “bean water”) on the internet. There is a small group of devotees who are currently exploring its applications in the home kitchen—according to the Official Aquafaba Website, this oft-neglected ingredient has “a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.”
Our Mad Genius’ favorite use for it? Appeasing his vegan friends. “How do you know someone’s a vegan?” he asks. “Because they won’t eat your meringues!” Luckily, he’s here to show us that aquafaba is an excellent substitute for egg whites. These chickpea-water desserts are perfect for those who are vegan, egg-free, or just want to try something new. “It’s crazy. It’s bizarre. But it totally works, and it’s totally genius.”