Okay, so I know it’s basically sacrilege to cut macarons up into tiny pieces. One of the best parts about macs is their cute little shape, right?
But I HAD to do it.
It involves donuts. So I think it’s probably okay, in this case.
Here’s the story…I’ve been thinking about some fun ideas for donut toppings lately, similar to my unusual ice cream toppings post from a while back (fancy licorice anyone?). And the first thing that came to my mind was macarons!
I bought some pre-made donuts and then added my own homemade glaze (my father-in-law’s recipe, which is the same as the donut pumpkin seeds recipe). Powdered sugar, a splash of cream, and a tiny bit of vanilla. I added food coloring this time as well, just for fun. Once you have the glaze mixed up, set it aside and cut up your macarons into tiny pieces with a sharp knife.
I went back and forth on whether I wanted to remove the filling from each one first. Verdict is still out. I did both….when you remove the center filling, it’s less messy and probably looks prettier. But when you keep the filling it’s that much more delicious. So it’s a toss up. You may even need a pros and cons list for this one, to decide.
Anyway, once the macarons are cut, pour the glaze onto each donut and then sprinkle with the cut up pieces of macarons.
Time to eat!
These are so, so good. I hope you’ll give ’em a whirl.
Concept, styling, and photography by Brittni Mehlhoff
Think you’ll give these macaron topped donuts a try?