The Macaron Donut May Be the World's Most Gorgeous Hybrid Food

Shove over, Cronut. Back off, Ramen Burger. Move along, all you other hybrid foods. It’s time to make way for the Macaron Donut.

French Pastry Chef Francois Payard, the force behind a string of eponymous patisseries in New York City and around the world, has introduced what he’s calling “the perfect combination of the traditional Parisian Macaron and the traditional American Donut.”

Mmmm … c’est magnifique!

Payard created the colorful confection in honor of Macaron Day (a holiday he reportedly also created, seven years ago) and boasts on his Instagram page that it’s “a hybrid true to its name combining a French Macaron shell with a strawberry powdered Donut base, engulfed in Strawberries and Cream ganache.”

A Payard spokesperson told Mashable that the pastry guru “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.”

The treat was available on Macaron Day — March 20 — at Payard’s NYC locations, and other flavors are reportedly in the works. But before Payard’s people roll this idea out much further, may we suggest a somewhat catchier name?

Macaronut? Docaron?

Photo courtesy @francoispayard

Keep Reading

Next Up

The World May Soon Get a Dumpling Emoji

Remember all the agitation and excitement about the taco emoji? Well, now it's the dumpling's turn.

Food Network Magazine: May 2011 Recipe Index

Find easy recipes for appetizers, main dishes, sides and desserts plus 50 tea sandwiches from Food Network Magazine.

Food Network Magazine: May 2014 Recipe Index

Find 115 fun new recipes for spring, including big, bold Tex-Mex bites and fun party punches.

Food Network Magazine: May 2010 Recipe Index

Find all recipes for Food Network Magazine's May 2010 issue.

Food Network Magazine: May 2016 Recipe Index

Find recipes for dinner tonight, margaritas for Cinco de Mayo and the perfect dessert for Mom. 

Food Network Magazine: May 2013 Recipe Index

119 new recipes, including 50 salsas and guacamoles, deep-dish quiche and step-by-step macaroons