So I checked out the Grove's macarons today -- thanks for the tip! The lemon cream cheese macaron I had was delicious but the texture was off. In fact, they seem to have the same problem mine have at home; the foot separates from the crust. Is that usual at the Grove or did I stumble across a mediocre batch?
If you make your own I suggest starting with a cookie recipe that has withstood the test of time. You can make you own filling, but the cookie part is time tested. The recipe is derived from a New England favorite developed by a Boston department store famous for these cookies, Gilcrest ( long gone ).
Cooks Country did an adapted recipe to improve on the original and there are a number of other recipes out there. Part of the success in making them ( and dry weather here is an advantage ) is proper and even oven temperature ( I have 8" plain quarry tiles stacked on an oven rack, whipping the egg whites to a state that compensates a bit for the altitude, using a heavy 1/2 sheet pan ( Walmart has a NordicWare aluminium 1/2 sheet for under $10 that works well ), and parchment paper. The quality of the almond paste is also a factor.
I agree La Quiche Parisienne is a good place to ask. If there were a consistent demand for them I'm sure they would make up a batch on a regular basis. Bruno and Sabine are always accommodating but it has to make business sense. By the way it's Thursday and La Quiche Parisienne has a stand at the Nob Hill Growers Market!
What an interesting recipe -- with flour! I suppose that might provide a bit of structure to keep the whites from deflating inside... And the use of almond paste rather than ground almonds... I'll have to give it a shot. Thank you so much, Nob Hill Resident.