Aquafaba
Originally, I had posted a good article from KAF (King Arthur Flour) on the use of flax seed as an egg-replacer over in C&B. DUer eppur_se_muova pointed out a link on that page for something called "aquafaba" or "bean water." It's the water from any can of beans, or the reduced water from the beans you cook (recommended reduction of at least 50% to get the same thick consistency.)
Turns out it's some amazing stuff! It hasn't been around long, maybe a year from what I've read, but is being used all over the veg*n community as an excellent egg-replacer. I tried the recipe on the page eppur_se_muova found and made more meringue than I could bake (used up both half-sheet pans I had.) So, I saved the remains, wondering if I could re-whip it (you can't do that with egg-whites; they just turn to a liquefied mess.) Well, AF can be re-whipped, too! Also, it helps AF, whether re-whipping or not, to chill it. It whips up better that way.
I joined an AF page on FaceTube called Vegan Meringue - Hits and Misses! and there are plenty of recipes there (as well as failures 
)
Anyone else messed around with AF? 
= new reply since forum marked as read
All I've done so far are the cookies, to great success. Only one failure when I tried to convert the recipe in the Cook's Illustrated Baking Book to AF. The lowered amount of sugar and the addition of cornstarch ruined the cookies (they lost all structure within minutes of being in the oven.) I think it was the cornstarch that did them in, as I have learned it's a higher temperature-acting starch. I think I read recently that potato starch works at lower temps.
So who should I look for in posts in the FB group? I go by Gryneos Kentauros there. Still want to try the chocolate mousse recipe with AF. And yeah, some creative cooks as well as professional chefs there, too! 
