Jump to Main ContentJump to Primary Navigation
Top

Behold the Macaron Doughnut, New York’s latest food porn offering

Payard Macaron Doughnut.jpg

There was the cronut (a croissant meets doughnut), the cake pop (a ball of cake on a lollipop stick), the biskie (part biscuit, part cake), fried Nutella ice cream (all our dreams rolled into one), and the Everything Doughnut (a cream cheese bagel turned doughnut) - but now, the world of food hybrids has yet again brought us something new.

The Macaron Doughnut, aka the Macaronut.

Created by famed pastry chef Francois Payard, who is currently based in New York, the macaron doughnut is exactly what you’re expecting; a French meets American mash-up of delicate macaron and traditional ring doughnut.

Only where this foodie trend pulls ahead, is that it’s as worthy as it is beautiful.

The dessert has been created in honour of Macaron Day, which falls on March 20 each year.

Payard actually initiated the day of celebration himself back in 2010, to of course celebrate the extremely deserving macaron, but also to do some good.

Every participating bakery donates money from the sale of their macarons on the day to City Harvest, a charity which fights hunger in New York City (plus other locations, including London).

“[Francois] has been inspired a lot lately with the American food trend of 'hybrids', and wanted to experiment with it while still staying true to his French roots,” a spokesperson for Payard tells Mashable.

“Based upon the popularity of the strawberries and cream flavor that will launch on March 20, he will continue to develop more flavours.”

Currently only available at Payard’s New York locations, was there ever a better time to book a flight Stateside?

 

Related

308_feat_pickling2_v1.jpg

From relish to main event: how to get in on the pickling trend

SELFRIDGES.Rainbow Bagels (4).jpg

Rainbow bagels are here to brighten up your breakfast

Everything Doughnut.jpg

The Everything Doughnut has changed breakfast forever

burger.jpg

No more meat (during the week): why I'm going flexitarian for Lent

ThinkstockPhotos-86502917.jpg

France ban supermarkets from throwing away unsold food

doughnuttime.jpg

These beautiful doughnuts will completely blow your mind

Butter-Chicken-Sides_680px_3-collage1.jpg

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

303_tablet_scoop_kombutcha_lead_v1.jpg

The juice trend that will improve digestion and boost your immunity

meryl.JPG

Meryl Streep is transformed into food

Comments

Latest...

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016

A 24-hour doughnut delivery service is coming to London

Best of all? They’re (kind of) healthy

28 Nov 2016

Form an orderly queue: cheese advent calendars are now a thing

What took the world so long?

by Moya Crockett
28 Nov 2016

Prosecco mince pies exist – and 2016 suddenly doesn’t seem so bad

Ah, Santa Claus, you’re spoiling us…

by Kayleigh Dray
25 Nov 2016

Get ready: London's giant gin hotel will open next month

A must-visit for any gin fans

by Sarah Biddlecombe
25 Nov 2016

This restaurant's act of festive kindness has gone viral

“No one eats alone on Christmas Day”

by Amy Swales
24 Nov 2016

The ultimate Christmas list for gin lovers

We wish you a ginny Christmas

by Amy Swales
24 Nov 2016

How to make boozy Nutella, aka the antidote to 2016

You need this.

by Sarah Biddlecombe
24 Nov 2016

There's now a custard cocktail so we can all have a merry Christmas

And you can have the recipe

by Anna Pollitt
22 Nov 2016