Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.” -Wikipedia
“Somehow, [aquafaba] has properties that are similar to those of egg whites, and it can be used to make anything from meringues and macarons to marshmallows and more. It can act as a binder, leavening agent, emulsifier, or anything an egg white traditionally does—but without the cruelty or cholesterol.” -PETA
“Who would have thought that the next big thing to sweep across the vegan nation would have been something as simple - and as icky - as the brine from legumes? It might have something to do with the fact that not only is this liquid shaping out to be the perfect egg replacer, it’s also one of the cheapest and most accessible replacers around - all you need is a can, or packet, of legumes, chickpeas being the bean du jour.” -Vegan Society
“Aquafaba is different from other vegan egg replacers because of its properties and texture. Unlike "eggs" made out of flax seeds or chia seeds, aquafaba has the ability to bind and create lift. The foamy whipped texture will give vegan pancakes a light airiness and might also be the key to nailing your vegan brownie recipe.” -Bob’s Red Mill
“Up until recently, however, a viable substitute for one ingredient has stumped vegans—the humble egg white. Common egg substitutes include tofu, flax seeds, chia seeds and bananas, but these replacements don’t work for egg-white-only recipes like foam-topped cocktails, meringues, mousses, macaróns, marshmallows and angel food cakes.
But that was until a certain software engineer in central Indiana, Goose Wohlt, uncovered and thereafter coined the name, aquafaba, in 2015.”-MICHELIN Guide
“The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a foam. Aquafaba is therefore able to trap air, giving items structure at the same time it delivers a fluffy crumb and lift.” -America’s Test Kitchen
“The word "aquafaba" was, no joke, invented just a little over a year ago, but it's blowing up among the growing population of vegans. Restaurants such as Nix in New York as well as Blue Hill at Stone Barns have incorporated it into their cooking, as a way to make foams and cocktails from plant-based materials. This is the year aquafaba is poised to hit it big, according to the New York Times, New York Magazine, Eater, and Serious Eats, which all wrote about the wonders of the liquid recently.” -bon apétit