Food

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

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Amy Lewis
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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?

 

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Amy Lewis

Amy Lewis is a freelance writer and editor, a lover of strong tea, equally strong eyebrows, a collector of facial oils and a cat meme enthusiast. She covers everything from beauty and fashion to feminism and travel.

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