Description
Delicious and colorful fruity pebbles macarons filled with a creamy butter filling.
Ingredients
Scale
- 125 grams almond flour
- 113 grams powdered sugar
- 95 grams egg whites
- ¼ teaspoon cream of tartar
- 95 grams granulated sugar
- 1 gel food coloring
- 2 tablespoons fruity pebbles (crushed)
- ½ cup fruity pebbles
- ½ cup milk
- 8 tablespoons unsalted butter (softened)
- 1½ to 2 cups powdered sugar
- 3 tablespoons cereal milk
- ⅓ cup marshmallow cream
- ⅔ cup fruity pebbles
- as needed white vinegar for wiping bowls and tools
Instructions
- Wipe down mixing bowls, attachments, spatulas, and baking mats with white vinegar to remove any grease or residue.
- Sift the almond flour and powdered sugar together into a medium bowl. Set aside.
- Add the egg whites and cream of tartar to a stand mixer bowl. Mix on low speed for 2-3 minutes until foamy.
- With the mixer running, slowly add the granulated sugar. Increase speed to medium and beat until stiff peaks form, about 5-6 minutes.
- Reduce mixer speed to low and add gel food coloring one drop at a time until desired color is reached.
- Remove the bowl from the mixer.
- Add half of the almond flour mixture to the meringue and fold gently until combined.
- Add the remaining almond flour mixture and continue folding.
- Perform macaronage by gently scraping the batter against the side of the bowl until it flows in smooth ribbons. The batter is ready when you can form a figure 8 without the ribbon breaking.
- Line upside-down baking sheets with silicone baking mats.
- Transfer batter to a piping bag fitted with a round tip. Pipe circles onto the mat.
- Tap the baking sheets firmly on the counter to release air bubbles. Pop remaining bubbles with a toothpick or scribe.
- Sprinkle crushed fruity pebbles on top of the shells.
- Let macarons rest for 40-45 minutes until a skin forms.
- Preheat oven to 300°.
- Bake one tray at a time for 13-14 minutes.
- Allow shells to cool completely on the mat before removing.
- Crush fruity pebbles finely and set aside.
- Make cereal milk by combining cereal and milk. Let sit for 20-25 minutes, then strain. Measure 3-4 tablespoons.
- Beat butter until smooth and creamy.
- Add powdered sugar, marshmallow cream, and 2 tablespoons cereal milk. Mix until smooth.
- Fold in crushed fruity pebbles. Adjust consistency with additional cereal milk or powdered sugar as needed.
- Transfer filling to a piping bag.
- Pair macaron shells by size. Pipe filling onto one shell and sandwich with another.
- Refrigerate macarons for at least 24 hours before serving.
Notes
- Macarons can be stored in an airtight container in the refrigerator for up to one week.
- Ensure that egg whites are at room temperature for best results.
- Adjust food coloring based on desired intensity of color.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg