remember the last time i said i was really lucky coz i got to try pierre herme's macarons from both tokyo and paris just two weeks apart from each other? this time i'm even luckier coz i got to try sadaharu AOKI's macarons from both taipei & paris on the same day, thx to my two lovely friends angela and claire! since claire returned from paris for almost two weeks already, i ate the macarons straight without taking any photos :( here are the ones from taipei that angela got me.
i've never really been much of a tea drinker but i still find myself buying lotsa tea for baking nevertheless coz i think they taste better in cakes and desserts than just drinking them alone. i've been eyeing on this recipe for quite sometime but i wasn't sure how it would turn out coz this is actually a fatless sponge as it doesn't require the use of oil or butter. i was pretty doubtful intially coz i've not made cakes that didn't require butter but ever since i made the butterless biscuit joconde from hidemi sugino's fruits rouges entremet i realize it actually tasted pretty good. the original recipe uses sencha (i think) but i decided to be adventurous and use gryphon's pearl of the orient instead. its actually jasmine tea infused with rose and its really really nice!