— Carmen Sammut

I believe that that question is about a, what we call aquafaba, which many of you may be familiar with, which is chickpea water. What that whips into a meringue or can be used in some applications as a, um, as an egg replacement. Now here the question is legume intolerant because it turned while chickpea liquid, it's the cooking liquid, not the soaking liquid is the most reliable in terms of making desserts with aquafaba meringue being the most popular and the most well-known. Um, you can, people have done it with tofu and I had one student who wanted a purple meringue do it with black beans. The chickpea is the best. And for anybody here who isn't intolerant, I'll tell you that in the course we stress reducing the aquafaba because that really makes a difference. But there are other things that can be used, um, soy, a particular kind of soy protein, for example, that won't work for you because of the legume intolerance. Uh, so it's sold as versa whip. And I know that there are professional vegan pastry ships who use that to use the versa whip instead of the meringue, the chickpea water to make their macaroni because they say that it holds better.