Fruity Pebbles Macarons Recipe
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5.0
3 reviews
Excellent
Fruity Pebbles Macarons Recipe
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These fun Fruity Pebbles Macarons transforms one of our favorite cereal flavors into delicious French macarons! Made with Fruity Pebbles cereal milk buttercream frosting for the filling and beautifully pink shells with ruffled feet, these tasty treats belong in our collection of the best macaron flavors!
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Ingredients
Shells
- 3 large egg whites room temperature (95g)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (100g)
- Gel food coloring
- 1 1/4 cups almond flour (125g)
- 1 cup powdered sugar (113g)
- 2 Tablespoons Fruity Pebbles cereal crushed
Cereal Milk
- 1/2 cup Fruity Pebbles cereal
- 1/2 cup milk
Filling
- 8 Tablespoons salted butter softened
- 2 cups powdered sugar
- 3 Tablespoons cereal milk
- 1/3 cup marshmallow cream
- 2/3 cup Fruity Pebbles cereal crushed
Instructions
- Before starting, wipe down bowls, attachments, spatulas, and baking mats with vinegar to eliminate any grease or residue. This is essential to help make sure your macarons come out correctly. Sift together the almond meal and powdered sugar in to a medium bowl. Set bowl aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer. Turn on the stand mixer on low and mix the egg whites until foamy for 2 – 3 minutes.
- With the mixer running, slowly start to add the granulated sugar to the egg whites. Once all the sugar has been added, increase the stand mixer speed to medium speed and continue to mix until your meringue reaches stiff peaks. This takes around 5– 6 minutes, but be sure to check it often to avoid over-mixing.
- Once the meringue is done, turn the mixer to low speed and slowly add drops of food coloring. Wait until one drop is completely mixed into the meringue before adding another drop. (I added about 6 – 7 drops of food coloring.) Remove the mixing bowl from the mixer.
- Begin the macaronage process. Add half of the powdered sugar/almond meal mixture to the egg whites. With a large flexible spatula fold until combined. Then add the remaining mixture to the egg whites and fold in until incorporated.
- Continue mixing by scraping the batter against the side of the bowl. The batter is done being mixed once the batter flows in ribbons off the spatula. Test the batter for doneness by trying to make a figure 8 with the batter while is it falling off the spatula into the bowl. It’s done if the ribbon does not break. Be careful not to over-mix.
- Line an upside-down baking sheet with silicon baking mats, preferably ones with circle templates for macarons.
- Fill a piping bag with a round piping tip with the batter. Pipe the batter on the baking mat following the template on the mat. Once done piping, carefully rap or bang the pan on the countertop to get rid of any air bubbles. Using a toothpick or scribe, pop any air bubbles. Quickly then top with the crushed fruity pebbles on the macarons.
- Preheat your oven to 300°F while allowing your macarons to dry for 30 – 45 minutes until a skin forms. This may take longer depending on humidity.
- Bake each tray separately for 13–14 minutes. Remove from the oven and allow macarons to cool completely on the mat. Do not remove until completely cooled (about 15–20 minutes).
- While the macarons are baking, start preparing the fruity pebbles buttercream. Begin by crushing the fruity pebbles in a ziplock bag. Make sure the pieces are small in order to avoid them getting stuck in the piping tip. Set aside.
- To make the cereal milk, to a small bowl add the cereal and milk and let it sit for 20 – 25 minutes. Using a mesh strainer strain out the milk. You will need around 4 tablespoons of the cereal milk.
- Ina stand mixer bowl, beat the butter until smooth and creamy. Add the powdered sugar, marshmallow fluff, and 2 tablespoons of cereal milk. Mix this together until smooth. Pour in the crushed fruity pebble crumbs and fold in with a spatula. Add an additional spoonful of cereal milk if it is too thick or an additional ¼-½ of powdered sugar if the mixture is too thin. Transfer the filling in a piping bag.
- Before filling the macarons, match up each up into pairs that are similar in size. Pipe the filling onto the bottom side of one shell, then sandwich it together with its match.
- For best results, allow macarons to mature for at least 24 hours, although you can really begin to enjoy them right away if you just can't wait. Store macarons in an airtight container in the refrigerator for up 5 days. Bring to room temperature for 30–45 minutes before eating them.
Notes
- Storage: Macarons should be stored in an airtight container in a refrigerator for up to five days. Take them out of the refrigerator for about 30 minutes to bring to room temperature to enjoy.
- Freezing: Store the macarons in a single layer in a freezer-safe air tight container. They should be good in the freezer up to one month. When removing, place them in the refrigerator the day before you plan to serve them or let them thaw on the counter for an hour or two.
Nutrition Information
Show Details
Calories
132kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
45mg
(2%)
Potassium
20mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
166IU
(3%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30macarons
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 45mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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