Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites, aquafaba can be used as a direct replacement for egg whites in some recipes. This means that aquafaba is perfect for vegan baking when you are making meringues, icing, fudge, and many other recipes. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).