Aquafaba

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.

[2][3][4][5] Roessel shared his experiments on a blog and published recipes for floating island of Chaville, chocolate mousse, and meringue made from chickpea liquid to demonstrate its foaming capabilities.

[6][7][8] Around the same time, vegan food enthusiast Goose Wohlt discovered that the cooking liquid can replace egg white without the need for stabilizers.

Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

Other legumes, such as peas, lentils, soy, kidney, and black beans can be used, but their slightly different compositions may require more adjustment of water content to work well.

[12] Legume seeds, or pulses, are primarily composed of carbohydrates (starch, sugars, and fiber), proteins (albumins and globulins), and water.

A typical nutritional composition of dried chickpeas at room temperature, by weight, is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water.