Macaroon

My friend Bonnie So gave me this recipe and taught me how to make this. They are so light and dainty that eating them make me feel like an elegant French lady! The best thing is they are so small that they satisfy the crave of my sweet tooth yet never over run my calorie count. Then I can always fill them with different fillings according to seasons and moods. Fruit jam is my all time favourite, chocolate is always tempting. They go well with a cup of Earl Grey.

Mrs Lee's napoleon

We had great fun making this napoleon. I have to thank my friend Florence for teaching me to make this. This is the best napoleon I have had since our Montreal days in the 80s : layers of crispy buttery pastry, whip cream, sponge cake and mango. The slightly salty flakes and the just right sweetness of the soft sponge give interesting sense of taste . The fragrance of the Australian mango adds another dimension to the flavour and it goes so well with the cream. Satisfying yet never filling. The magical thing is that it stayed crispy after a whole day in the fridge!