by jessica yoon
This Darjeeling tea macaron with yuzu is full of floral aromas and delicate flavors. It’s a great recipe for those who are looking to tackle a big-ish baking project. Even if you’re intimidated by the techniques don’t worry, because flops taste just as good as ones that turn out perfectly.
No one else really compares in fame or stature in the pastry world. His desserts are innovative and forward while being respectful of tradition. Everything about his exudes sweet elegance.
Miss Gla’Gla Ishpahan. A lychee and raspberry sorbet sandwiched between rose flavored macarons shells. Refreshing and just sweet enough, this was made two and a half centuries too late for Marie Antoinette. Pink, dainty, and extremely expensive (6.20 euros), I think it would have been the perfect summer dessert for the ill-fated queen.
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