We've seen your comments asking about vegan baking and egg substitutes -- so in this episode of Bite Size, Erin's demonstrating how to prepare and use aquafaba, the incredible liquid that comes from cooking beans. It whips up just like eggs and can be used as a substitute for eggs and egg whites in everything from baked goods to mayo. It can even hold a meringue! (Pro tip: freeze the liquid whenever you make a pot of beans and you'll always have some on hand). Recipes featured in this episode:Aquafaba Macarons: https://f52.co/3e8mDzPVegan Meringues: https://f52.co/3eKlRHYLooking for something specific? VIDEO CHAPTERS00:00:00 Intro00:01:13 The Incredible, Edible Aquafaba00:05:08 Getting Ready to Bake00:06:00 Whipping Things Up00:08:45 So, What Can I Do With It?00:10:02 Vegan Meringues00:10:46 Vegan MacaronsSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.