While hundreds of New Yorkers are still on line for a glimpse of the Cronut, I'm continuing to explore other treasures. And what do ya know, there is another gem just 5-mins North from my office - a french macaron ice cream sammie within the walls of the Francois Payard Bakery on Houston.
Like everything else, why haven't more people thought of this!?!?! Obviously, the macaron shell is slightly less crisp coming out of the freezer, but it's still the perfect shell atop a tender interior. I went with the raspberry sorbet/pistachio combo for now. Don't worry, I'll go back + try the others.
Photos: Robin West