I can't believe I'm posting a vegan recipe suggestion

Aquafaba: Baking with chickpea liquid for vegan meringues.

 Well, I do really like canned chickpeas (especially blitzing them with the few other ingredients you need to make houmos to get that ridiculously easy, cheap and tasty dip that I sometimes eat thickly on toast for lunch), and I would have wasted quite a few cans of chickpea liquid in my day.

But apparently, it whips into something that is very similar to meringue.

This sounds a bit science-y too, so I am keen to try...