Don't mess with a macaroon that works.
I'm told macaroons aren't all that difficult to make. But you wouldn't know it from this recent story in the New York Times.
Seems that when the Century Association, an august gentleman's club on West 43rd St. in New York City, learned that its macaroon supplier of 60 years would be closing its doors soon, it went on the hunt to find another baker with just the right stuff.
