We all know that bigger is better, but does that hold true for a classic French confection?
Cook’s Illustrated senior editor Dan Souza uses a pastry bag to pipe meringue into circles of various sizes during a test to see what size will hold up best in his in-development recipe for French-style macarons, due out later this year.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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