Fruity Pebbles Macarons
Colorful cereal milk macarons with chewy shells, cereal milk buttercream, and crunchy Fruity Pebbles.
Ingredients
Ingredients
- 125 g almond flour
- 113 g powdered sugar
- 95 g egg whites at room temperature
- 1/4 tsp cream of tartar
- 95 g granulated sugar
- gel food coloring
- 2 tbsp Fruity Pebbles cereal crushed
- 1/2 cup Fruity Pebbles cereal
- 1/2 cup whole milk
- 8 tbsp unsalted butter softened
- 1 1/2 cups powdered sugar
- 3 tbsp cereal milk
- 1/3 cup vanilla marshmallow cream
- 2/3 cup Fruity Pebbles cereal crushed
- white vinegar for wiping bowls and tools
Instructions
- Wipe mixing bowls, mixer attachments, spatulas, and baking mats with a paper towel dipped in white vinegar and let them dry.
- Sift the almond flour and 113 g powdered sugar together into a medium bowl and set aside.
- Add the egg whites and cream of tartar to the stand mixer bowl and beat on low speed for 2 to 3 minutes until foamy.
- With the mixer running, slowly stream in the 95 g granulated sugar, then increase speed to medium and beat for 5 to 6 minutes until stiff, glossy peaks form.
- Reduce mixer speed to low and add gel food coloring one drop at a time until you reach the desired color, then stop the mixer.
- Add half of the almond flour mixture to the meringue and gently fold with a spatula until just combined.
- Add the remaining almond flour mixture and continue folding, pressing some air out against the side of the bowl, until the batter flows in a thick ribbon and melts back into itself within about 10 to 15 seconds.
- Line upside down baking sheets with silicone baking mats or parchment paper.
- Transfer the macaron batter to a piping bag fitted with a medium round tip.
- Pipe even circles of batter onto the lined baking sheets, spacing them about 1 inch apart.
- Tap each baking sheet firmly on the counter several times to release air bubbles, then pop any visible bubbles on the surface with a toothpick.
- Immediately sprinkle the tops of the shells with 2 tablespoons of crushed Fruity Pebbles.
- Let the macaron shells rest at room temperature for 40 to 45 minutes until the tops feel dry to the touch and a thin skin has formed.
- Preheat the oven to 300°F while the shells rest.
- Bake one tray at a time in the center of the oven for 13 to 14 minutes, rotating the tray halfway through baking if needed.
- Remove the baking sheet from the oven and let the shells cool completely on the mat before attempting to remove them.
- While the shells cool, make the cereal milk by combining 1/2 cup Fruity Pebbles and 1/2 cup whole milk in a small bowl and letting it sit for 20 to 25 minutes.
- Strain the cereal milk through a fine mesh sieve, pressing gently on the cereal, then measure out 3 tablespoons for the frosting and set aside.
- In a mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
- Add 1 1/2 cups powdered sugar, marshmallow cream, and 2 tablespoons of the cereal milk and beat until smooth and fluffy, about 2 to 3 minutes.
- Fold in 2/3 cup crushed Fruity Pebbles, then adjust the consistency as needed with an additional 1 tablespoon cereal milk or a little more powdered sugar until the buttercream is thick but pipeable.
- Transfer the cereal milk buttercream to a piping bag fitted with a small round or star tip.
- Gently remove the cooled macaron shells from the baking mats and pair them up by similar size.
- Pipe a small mound or ring of cereal milk buttercream onto the flat side of one shell in each pair, then top with the matching shell and press gently until the filling spreads to the edges.
- Place the filled macarons in a single layer in an airtight container and refrigerate for at least 24 hours to mature before serving.
- Before serving, let the macarons sit at room temperature for 30 to 60 minutes until the centers soften slightly and the flavors develop.
Notes
- Use room temperature egg whites and very clean, grease free tools so the meringue whips properly.
- Resting time for the shells is essential for developing smooth tops and proper feet, so do not skip it.
- For best texture and flavor, allow the filled macarons to mature in the refrigerator for 24 to 48 hours before serving.
- Store leftover macarons in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.
- Resting time for the shells is essential for developing smooth tops and proper feet, so do not skip it.
- For best texture and flavor, allow the filled macarons to mature in the refrigerator for 24 to 48 hours before serving.
- Store leftover macarons in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.