cereal macarons

Inspired by a childhood favorite cereal, these fruity pebble macarons are full of orange, lemon, and cherry flavored fruity pebbles on top of the shells and also soaked into the buttercream.

Fruity Pebble Macarons

powdered sugar

almond meal

egg whites (room temperature)

sugar

tsp cream of tartar

gel food coloring, blue, purple, or yellow

white vinegar (for wiping down the mixing bowl)

milk

fruity pebbles

tbsp unsalted butter, very soft

sift

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

whisk the whites

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.

sprinkle the sugar

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

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.

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.

transfer

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

folding

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.

scrape

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&#39;s ready.

pipe

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.

sprinkle

Sprinkle the tops of the shells with the fruity pebbles.

preheat

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

rest

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.

bake

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.

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

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

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.

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

Making the Fruity Pebble Buttercream

match

Match up like sized macaron shells next to each other.

fill

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.

store

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

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Top 1 cereal macarons recipes from across the web

The most viewed cereal macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fruity Pebble Macarons

The most viewed cereal macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine