Bite into a macaron from Dana’s Bakery in New York City, which ships nationwide, and you will likely be wowed by its lush tastes and texture. Heftier than traditional Parisian macarons, the crispy domes shatter in your mouth and give way to a rich layer of filling. The confections don’t come in traditional French flavors, but ones inspired by fun, classic American desserts, like Red Velvet, with a red shell and savory cream cheese filling; S’mores, where milk chocolate ganache and toasted marshmallow fluff is sandwiched by a chocolate graham cracker shell, and the vanilla flavored Birthday Cake ($30 for an assortment of 12; one-month to 12-month subscriptions, $30 to $360). The filled, supersaturated shells come in dozens of choices, as well as flavors of the month, like Boston Cream Pie or Sea Salt Caramel. Dana Loia, a former photo editor and trained pastry chef, started the business five years ago out of a small kitchen in Hawthorne, N.J., and now has a shop in New York City’s Gansevoort Market. She has refashioned the French macaron, in a good way. www.danasbakery.com.

ANN TRIEGER KURLAND