Well, also to those allergic to eggs. You know the foam that forms while legumes are being cooked? That’s aquafaba. This foam can be made into anything from a frothy meringue to marshmallows.

About 30 mls of aquafaba can be used instead of an egg. You can add sugar and vanilla to whip it into a crisp meringue peak. In this new world of veganism, French chef Joel Rossel has found a worthy egg substitute. So this festive season, you don’t really need to keep away from the dessert table. Lean right in.