Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans... Read this story
