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Test Kitchen Tip: Aquafaba is the cooking liquid remaining after cooking legumes, such as garbanzo beans (chickpeas). You can make fresh aquafaba by cooking dried garbanzo beans in water, or simply use the liquid from canned garbanzo beans. Aquafaba is used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. 3 tablespoons (45 ml) of aquafaba is equivalent to about one egg, while 2 tablespoons (30 ml) of aquafaba is equivalent to about one egg white. One can of garbanzo beans contains about 1/2 cup (125 ml) of aquafaba.