Goose Wohlt experimenter, engineer, and food lover from Muncie, Indiana, US, is credited with vegan meringue but he got the idea from
The fuel for the aquafaba revolution came out of France with a Le Défi FUDA chickpea challenge video that brought into the light Joël Roessel's 2014 discovery of the foaming action of chickpea liquid. from Aquafaba site
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