In late 2014, a French blogger named Joël Roessel experimented with liquid from chickpeas and palm hearts to substitute eggs in meringue cookies. And after further experimentation, Wohlt, a vegan baker, discovered that chickpea liquid alone can be used as an egg substitute to make vegan meringues that are identical in taste and texture to traditional egg-white meringues.

This recipe is Already popular on the internet but in case you missed it, here it is :)