Does NYC have:

• Some of the best restaurants in the world? Yes

• Best specialty food shops? Yes

• Largest population of world-renowned chefs? Yes

If the above are true, then why am I having such a difficult time finding a fabulous French macaron in NYC? (Note that I’m NOT referring to the coconut clumps that Manischewitz carries at your local grocery store.) Ever since I returned home from Paris last month, I’ve been on a macaron mission. I’m fully aware that there are plenty of things that the French do better (trust me). But come on, doesn’t at least one NYC boulangerie make something vaguely similar to the lovely jewel-toned treats I enjoyed so much in France?

Blame my high expectations on the assortment from Laduree in Paris, or the handmade lemon macarons that Chef Davy Tissot presented to my sister and me in Lyon.

What makes a good French macaron?

• Both traditional and exotic cookie “shell” flavors

• Fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)

• Precise “top cookie shell-to filling-to bottom cookie shell” ratio

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy.

My NYC “macaron mission” has begun! The list below will continue to grow until I find Gotham’s “macaron holy grail.” Listed in chronological order of when eaten:

1) Kee’s Chocolates (satellite outpost inside HSBC, 54th & 5th)

• Were there both traditional and exotic cookie “shell” flavors? YES

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? NO

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? GOOD

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? COOKIE SHELLS WERE TOO CRUNCHY

• Report card score: C+

2) Itzy Bitzy Patisserie:

• Were there both traditional and exotic cookie “shell” flavors? YES

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? ONLY GANACHE AND CRÈME

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? PERFECT

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? PERFECT

• Report card score: B+

3) La Maison du Chocolat (shipped frozen from Paris to NYC shop 3x/week):

• Were there both traditional and exotic cookie “shell” flavors? YES

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? NO

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? PERFECT

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? PERFECT

• Report card score: B+

4) Payard Ladies and gents, I think we *may* have a winner!

• Were there both traditional and exotic cookie “shell” flavors? YES

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? YES! CONFITURE WAS SPOTTED INSIDE OF THE RASPBERRY MACARON!

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? PERFECT

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? PERFECT

• Report card score: A+

5) Ceci-Cela:

• Were there both traditional and exotic cookie “shell” flavors? OF THE 2 I TRIED, BOTH WERE TRADITIONAL

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? YES!

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? PERFECT

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? PERFECT

• Report card score: A+

6) Macaron Cafe:

• Were there both traditional and exotic cookie “shell” flavors? YES

• Were there fillings beyond dark chocolate ganache (including, but not limited to, confiture and crème)? YES

• How was the “top cookie shell-to filling-to bottom cookie shell” ratio? PERFECT

• The texture of the cookie “shells” should be crispy, but not crunchy, and soft, but not chewy. How were these? PERFECT, HOWEVER, THE FLAVOR OF THE COOKIE "SHELLS" WAS FOUL. MY ONLY GUESS AS TO WHY WOULD BE THEIR LACK OF GLUTEN. CAN SOMEONE PLEASE ADVISE?

• Report card score: B-

…

Until we eat again,

Lindsay, The Lunch Belle