Toledo Magazine: Mad about macarons

Pistachio, blue coconut, raspberry, matcha, blood orange, creme brA lA©e, strawberry rhubarb, chocolate ganache, lemon, lavender vanilla and cookies and creme macarons at Jing Chuan restaurant. Wesley Sun pulls strawberry rhubarb shells from the oven as she makes macarons at their family's Jing Chuan restaurant.