Step 1

Sift the almond meal and powdered sugar into a large bowl and set aside.

Step 2

Wipe down the inside of the 5 qt stand mixing bowl with a paper towel dampened with white vinegar. Add the egg whites and attach the whisk attachment. Start mixing on speed 2 for 2-3 minutes or until the egg whites are foamy.

Step 3

Add the cream of tartar and increase the speed to 3.

Step 4

With the mixer running, start sprinkling in the sugar a little bit at a time. When all the sugar has been added, increase the speed to 4 and continue mixing for 5 minutes.

Step 5

Stop the mixer and add the food coloring. Continue mixing on speed 4 for 3 minutes more until the whites are glossy and the whisk holds a stiff peak that bends just at the tip.

Step 6

Use a rubber spatula to transfer the egg whites into a large clean bowl.

Step 7

Add 1/3 of the dry ingredient mixture to the whites. Fold very gently with the rubber spatula until combined. The add the next 1/3 and fold to combine. Continue until all of the dry ingredients are incorporated.

Step 8

Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.

Step 9

Line an upside down baking pan with parchment paper or silicone baking mat. Fill the piping bag fitted with the round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.

Step 10

Sprinkle the tops of the shells with the fruity pebbles.

Step 11

Preheat your oven to 300 degrees F/149 degrees C.

Step 12

Allow the macarons to dry out and form a skin. This can take anywhere from 30-40 minutes depending on your humidity level. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.

Step 13

Bake for 13-14 minutes or until you can gently touch the top of the shell without it moving from the foot. Place on a wire rack to cool completely before removing.

Step 14

In a small bowl, add the fruity pebbles and milk and stir them together. Set aside.

Step 15

In a stand mixing bowl, mix the butter on low until smooth and lump free, about 1 minute.

Step 16

Mix in the powdered sugar on low, then increase the speed to medium and mix for 2-3 minutes until it looks very light and fluffy.

Step 17

Drain the milk from the fruity pebbles and add the cereal to the mixing bowl. Mix until is incorporated completely into the buttercream.

Step 18

Match up like sized macaron shells next to each other.

Step 19

Fill a piping bag fitted with a small round tip with the fruity pebble buttercream. Pipe a dollop of the buttercream onto the bottom of one of the macaron shells. Place the other shell on top. Continue until all of the macarons are filled and assembled.

Step 20

Place them in an air tight container and let them sit in the fridge overnight to mature and soften. Enjoy the next day!