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. See more behind-the-scenes photos at: http://bit.ly/o0qi36
thehungryrabbit reblogged this from americastestkitchen and added:
curious to see the full test/report. making macarons for work, i’ve picked up a thing or two since school, and I wonder...
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