You might have noticed that I have a dessert category. And you might have thought to yourself, “a bean based dessert.. what the what? How can that possibly taste good?” And the answer is - to a large extent - aquafaba! (To be fair, there are also black bean brownies, which I haven’t attempted yet...) Aquafaba is the liquid from a can of chickpeas, and it whips up into a fluffy meringue just like egg whites do. This means it’s just as versatile - think chocolate mousse, meringue cookies, lemon meringue pie - anything you would use egg whites for. And there are no raw eggs in it, which makes taste testing the batter not scary.