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 eggwhite meringues.

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