Okay, hear me out: the next time you crack open a can of those Goya chickpeas, STOP before you dump that weird, gloopy liquid down the drain. You’re literally throwing away one of the best-kept secrets in the baking world—Aquafaba!

AQUAFABA!!! Sounds Like a underwater superhero… and it just might be the Egg Shortage Hero we need!

Aquafaba (a fancy way of saying “bean water”) is the starchy liquid from canned chickpeas, and it acts just like eggs in baking. Whip it up, and it gets fluffy like meringue. Mix it into cakes, and you’ll get the same moisture and structure as eggs—without the cholesterol or allergens.

Why Should You Care?

• It’s vegan & allergy-friendly – No eggs? No problem.
• It’s FREE – You already bought the chickpeas, so why waste the liquid?
• It whips like egg whites – Perfect for meringues, macarons, and fluffy pancakes.
• It’s a moisture bomb – Cakes, brownies, and muffins stay soft and luscious.

How To Use It

🔹 1 egg white = 2 tbsp aquafaba (Whip for meringues, mousses, and frostings.)
🔹 1 whole egg = 3 tbsp aquafaba (Use in cakes, cookies, or anywhere you’d use eggs!)

People are raving about this egg replacement, and once you try it, you’ll never look at chickpeas the same way again. So, what are you waiting for? Save that liquid gold and get baking!

• DJ Walker