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Compared to Pierre Herme's, the macarons by Sadaharu Aoki are more ethereal – they have that light-handed touch that is frequently observed in Jap-French pastries. These specimens are light and airy, with a proportionate amount of cream pumped in between each pair of crisp shells.
The Wasabi is particularly notable, its piquant sharpness distinctive, yet tempered with rounded sweetness of white chocolate.
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