Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
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Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
Is there any kind of canned bean liquid that would not make a good aquafaba?
— Diane Dankert
Answer:
Well I haven't tested them all. As I said I did see, I did see one student made her aquafaba with black beans because she wanted to get a purpley color. It wasn't great. The most reliable aquafaba to make meringue or to use in baking is chickpea. The flavor is neutral and it works all the time as far as if you follow the recipe, it works.
