I was wondering if there was a vegan alternative to meringues since egg whites are the main component. Doing a little research, I saw that vegan meringues did exist, using chickpea liquid from canned chickpeas (garbanzo beans)! This was astonishing to me at first, but when you think about it, it makes sense. Egg whites are made up of a protein called albumin, and chickpea liquid would also contain protein. I found a recipe online, and tried it out, and surprisingly, when I brought them into the lab I worked in this past summer, no one could tell they were made from chickpea liquid. Amazing how you can find seemingly-crazy alternatives to animal products that can provide the results you are looking for!