New use for the Nespresso ice cube tray. For those who like to experiment in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be whipped and baked like meringue (

$ 7.00
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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

Product Description

New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

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New use for the Nespresso ice cube tray. For those who like to experiment  in the kitchen or are vegans, aquafaba (chickpea liquid) w/ sugar can be  whipped and baked like meringue (

Kitchen Project #120: All about Whipped (not) Cream