Baked Alaska with Aquafaba Meringue
I watched amateur cooks make this vegan dessert on The British Baking Show. According to Bon Appetit the word "...aquafaba comes from "Latin for bean" plus "latin for water," combined—fabaaqua—and reversed—aquafaba." And "the liquid is the translucent viscous goop...when you open a can of chickpeas. [In] vegan cooking circles, it's become the silver bullet to making airy meringues and expert whiskey sours without any eggs."
Ok, I'm curious. Where's my can opener and hand mixer?