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Aquafaba
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<p>Aquafaba is the viscous water in which <a href="/facts/Legume/x6s6gVHY">legume seeds</a> such as <a href="/facts/Chickpea/gRKRpqWp">chickpeas</a> have been cooked. Its use in cuisine was discovered by the <a href="/facts/France/CxIeIKM3">French</a> musician Joël Roessel. </p><p>Due to its ability to mimic functional properties of <a href="/facts/Egg_white/yABu7h1r">egg whites</a> in cooking, aquafaba can be used as a <a href="/facts/Egg_substitute/4pJTpVbE">direct replacement for them</a> in some cases, including <a href="/facts/Meringue/b5HaJgod">meringues</a> and <a href="/facts/Marshmallow/D5omkVHU">marshmallows</a>. </p>