Knowledge Base > Fran Costigan - Your Freezer Is a Secret Baking Tool
Fran Costigan - Your Freezer Is a Secret Baking Tool
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Tuesday, July 07, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Your freezer is not just for storing leftovers. Chef Fran Costigan, Rouxbe Director of Vegan Pastry, knows that strategic freezing can save time, while maintaining the integrity of s… Read More.
Question:
If you make a baked Alaska, can it be frozen with aquafaba meringue on it? Or does that need to put on fresh?
— Cathy Chapman
Answer:
I actually will do both, but I have learned that it can be put on and frozen that way and then torched as you're ready to go. Because here, the aquafaba, there's something about it. It's soft, and it works, and so I often will do that. And sometimes I just love making aquafaba because it's something where you're mixing it, and you have to mix it for a long time, but it's pretty hands-off, so I can walk away from the mixer. I come back, add another tablespoon of sugar, mix it, and come back. So it depends. If I want a lot of meringue on the item, then I do.
