It was only a matter of time before the inevitable convergence of food waste-user-uppers and resourceful vegans. Now it's happened, and we’re all talking about aquafaba, that slick liquid left over after you strain a can of chickpeas for your hummus or salad or what-have-you. Yesterday, Jane Black published a story on the stuff in the newspaper of record, calling it a “miracle,” albeit a somewhat mysterious one.
...and maybe once we’re well-versed in all things sweet and beany, we’ll start experimenting on our own, and tinkering with macaroons, soufflés, and these little coffee meringues. We’re also secretly hoping someone tries their hand at an aquafaba cocktail—if you do, or if you make any other aquafaba-related discoveries, we hope you’ll share your results in the comments and upload your recipes to the site!