|Napoleons and some V-Day macarons|
At Linda's Bakery in Columbia, I started with the meringues and then went back several times for macarons. But you need go beyond the crunch if you're checking out Linda's. You need to check out the cream.
Start with the cream puffs. They're simple enough. A wrapper of pastry, wrapped around a few tablespoons of thick, sweet cream. They're simple enough, except that that's a professional pastry cream. So sweet and thick, but bright and light. The first puff didn't make it out of the parking lot.
The napoleons got home. They're the same cream layered with thicker, crunchy pastry. Mrs. HowChow knew that they're called mille-feuille for the thousand layers (or so). Linda's tops them with sugar-glazed fruit. They shattered under the fork into a crackle of crisp and gooey, and they're a great take-home dessert.