Where there's demand; there shall be supply!

Not quite a revolutionary call, but it certainly gives this post a running start:

Last summer guided by culinary guru, Jessica Lin, I became entranced by the French macaron. As French as any other French pastry, the macaron remains elusive to the American palate; with its precise measurements and instructions, the macaron's recipe proves to be more of a challenge than most bakeries are willing to handle. Elaborate and excessive in its all-too-complex directions, the process sets itself within thin margin of an art process. Magnificent in it's construction and thrilling in its versatility to embody flavors and colors, the macaron is by no question, French.

Kansas City is not France. Texas at least has a Paris. Missouri is sorely lacking of most thing Parisian. Not to be dampened by the lack of spirit, in true revolution fashion, I joined forces with a seasoned baker and fellow cohort, Sarah Connole. Last Saturday, a true enlightenment blossomed in a humble Missourian kitchen: with a harrowing leap and ferocious battle cry, a near-perfect macaron was born out of a noble quest.

O yes, thanks to Food and Wine mag, issue Dec 09'. Without the published recipe, we would've had to do conversions...not cool.

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