Also glad to see y'all trying out things like aquafaba (AF). I've been using AF for about four years, not long after it was discovered. There are limits to how much can be used as a replacement, though I have gone over them before with success. The recommendation is to not substitute for more than four whole eggs in cakes, but I didn't know that when I made a gluten-free carrot cake calling for five eggs. It turned out just fine (other than sticking to the bundt pan, but that happens with me whether using eggs or AF).

I also recommend having a look at the Facebook page "Aquafaba (Vegan Meringue - Hits and Misses!)" While it is a vegan group, they welcome all so long as you stick to vegan recipes. You'll find plenty of pastry chefs there, too, as well as a successful method for making Angelfood Cake, among others. Macarons are one of the most popular items people make there, though I haven't yet tried them. Meringues are sensitive to high humidity, so I'll have to watch for drier weather this winter, and give it a try. Would love to see y'all try the AF version, too :~)

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