
FRAN COSTIGAN Blog
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Fran Costigan, the Queen of Vegan Desserts, is a culinary instructor and consultant, internationally recognized as the go-to authority on vegan pastry arts and is herself a vegan.
FRAN COSTIGAN Blog
6M ago
Join us for an exclusive event featuring Ori Zohar, Co-founder and Co-CEO of Burlap & Barrel, the spice company revolutionizing ..read more
FRAN COSTIGAN Blog
6M ago
Lower Fat – No Fat Desserts:
Can you have your cake and eat it too?
Does embracing a whole foods plant-based lifestyle mean forsaking the joy of celebratory desserts? How does the population that follows a WFPB dietary system navigated special occasions like birthdays, holidays, and weddings, without feeling deprived?
Join Chef Fran, Rouxbe Director of Vegan Pastry, as she delves into the world of desserts tailored for WFPB individuals. Dispelling myths and offering insightful suggestions, Chef Fran will shed light on how to create good tasting treats without relying on added oils and excess s ..read more
FRAN COSTIGAN Blog
7M ago
Fran Costigan – Refreshing Fruit Desserts Discover the Sweetness of Summer
Rouxbe Live Events are always free. Just Register. Can’t make it? Register and you will get link to the recording.
Register here and send in your questions ..read more
FRAN COSTIGAN Blog
11M ago
Fran Costigan – Sweet Symphony: Earth Day Desserts:
Rouxbe Live Events are always free. Just Register. Can’t make it? Register and you will get link to the recording.
Register here and send in your questions ..read more
FRAN COSTIGAN Blog
11M ago
FRAN COSTIGAN Blog
11M ago
FRAN COSTIGAN Blog
11M ago
FRAN COSTIGAN Blog
11M ago
FRAN COSTIGAN Blog
2y ago
Almond paste and Marzipan are frequently used interchangeably, and while the main ingredient is almond, there are differences.
Almond Paste, which is considered a baking ingredient, usually has a coarser texture and is softer than Marzipan, so it can be spread or used as a filing. Marzipan is stiff and used to make confections.
The following recipe is a straight adaptation from King Arthurs Baking DIY Almond Paste. Mine replaces the egg white with aquafaba and is made stiff enough to shape. So let’s say it is Marzipan.
Use more almond flour if your paste isn’t thick enough and add ¼ ts ..read more
FRAN COSTIGAN Blog
3y ago
Swapping vegan butter for coconut oil made an excellent cookie even better.
Would swapping vegan butter make a fabulous chocolate cookie even better? It’s been a long time since I made the Double Chocolate Chunk Cookies, aka “Marty’s eat every day forever cookies” from my Vegan Chocolate cookbook. I hadn’t planned to bake cookies this morning. But, a friend texted a question about the Double Chocolate Chunk Cookies. “Could another oil be used in stead of the coconut oil?” At first, I thought sure. Then. when I looked at the recipe, I saw the coconut oil in the recipe wa ..read more