Baking with Beans: The Aquafaba Trend UncategorizedBean Bulletin “Aquafaba” comes from the Latin words for water and bean, and that’s exactly what aquafaba is: the liquid in canned beans. Instead of pouring that liquid down the drain, inventive and frugal cooks save it to make a quick substitute for eggs in baked products. Aquafaba can be used straight from the can to replace eggs in cookies and cakes. Substitute 3 tablespoons of aquafaba for one egg. It can also be whipped into stiff peaks to make meringue or macaroons. The liquid from any beans can be used to make aquafaba. With canned beans on hand, you’ll always be ready to bake a cake, even when you’ve run out of eggs, or if you’re expecting guests who don’t eat eggs.