Fruity Pebble Macarons are a playful twist on the classic French treat, blending vibrant colors and nostalgic flavors into every bite. These delicate cookies feature a crisp, airy shell with a chewy center, perfectly paired with a creamy, fruity filling. The addition of Fruity Pebbles cereal adds a delightful crunch and a burst of sweetness, making them as fun to eat as they are to look at. Ready in just over an hour, they’re surprisingly simple to whip up for a special occasion or a whimsical dessert.
Each macaron sandwich is a tiny masterpiece, offering a balance of textures and a rainbow of flavors that will brighten any day. With only 77 calories per serving, you can indulge guilt-free while savoring the nostalgic taste of childhood. The light, fluffy shells and rich filling create a harmonious contrast that’s both satisfying and addictive. Whether you’re a macaron enthusiast or a first-time baker, these treats are sure to impress and bring a smile to everyone’s face.
Delicious Fruity Pebble Macarons Ingredients
- 145 grams (1 ⅓ cup) almond flour (ensure it’s finely ground)
- 145 grams (1 ¼ cup) powdered sugar
- 10 grams finely crushed Fruity Pebbles cereal (about 3 Tablespoons, plus extra for topping)
- 110 grams egg whites (room temperature, about 3 egg whites)
- 90 grams granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon table salt
- ½ teaspoon pure vanilla extract
- ½ batch Fruity Pebbles Frosting (see linked recipe for details)
Step-by-Step Guide to Perfect Fruity Pebble Macarons
- Prepare baking trays by lining them with parchment paper. Ensure all equipment is clean, dry, and grease-free.
- Sift together almond flour, powdered sugar, and crushed Fruity Pebbles in a medium-sized bowl.
- Whip egg whites in a separate large, clean, dry mixing bowl using an electric mixer on medium speed until foamy (about 30 seconds).
- Add salt and cream of tartar and continue mixing on medium speed for another 30 seconds.
- Gradually add granulated sugar, about 1 Tablespoon at a time, beating for 30 seconds after each addition until fully incorporated.
- Incorporate vanilla extract and beat on medium/medium-high speed until a thick, fluffy meringue forms with stiff peaks.
- Fold in dry ingredients in thirds, gently mixing with a spatula until just combined. Then continue folding until the batter flows smoothly and can form a figure-8 ribbon that holds shape for 10-15 seconds.
- Pipe batter into 1 ½” circles on the prepared baking sheets using a pastry bag with a round tip. Sprinkle with additional crushed Fruity Pebbles if desired.
- Tap baking sheets firmly on the counter to release air bubbles. Preheat oven to 325°F (160°C) and arrange the rack to the center.
- Let macarons rest until they form a dry skin (about 25 minutes). Bake one tray at a time for 10-11 minutes, rotating halfway through.
- Cool completely before pairing shells around Fruity Pebbles Frosting. For best results, refrigerate in an airtight container for 24 hours, then bring to room temperature for 15-20 minutes before serving.
Perfect Pairings: Frosting and Topping Ideas
While the Fruity Pebble frosting is a delightful match for these macarons, feel free to get creative! Try a citrus buttercream for a tangy twist or a marshmallow fluff filling for extra sweetness. For toppings, sprinkle additional crushed Fruity Pebbles for a pop of color or drizzle with white chocolate for an elegant finish.
Storage Secrets: Keeping Macarons Fresh
Store your macarons in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. Before serving, let them sit at room temperature for 15-20 minutes to restore their texture and flavor.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare your ingredients and equipment the night before. Use a kitchen scale for precise measurements and a piping bag with a coupler for easy tip changes. If you’re short on time, skip the resting step by using a dehydrator on low for 10 minutes to form the skin.
Common Questions Answered
Wondering why your macarons cracked?
It’s likely due to overmixing the batter or under-resting. If the feet spread too much, your oven temperature might be too low. For hollow shells, try whipping the meringue to stiff peaks and folding the batter just until it flows smoothly.
Equipment Essentials for Macaron Success
Invest in a kitchen scale for accuracy and a silicone baking mat for even baking. A stand mixer makes whipping egg whites a breeze, and a sifter ensures your dry ingredients are lump-free. Don’t forget a thermometer to check your oven’s true temperature!
Fruity Pebble Macarons
Ingredients
- 145 grams almond flour see note
- 145 grams powdered sugar
- 10 grams finely crushed Fruity Pebbles cereal 3 Tablespoons, plus additional for topping, if desired
- 110 grams egg whites room temperature (about 3 egg whites/110ml/just under ½ cup)
- 90 grams granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon table salt
- ½ teaspoon pure vanilla extract
- ½ batch Fruity Pebbles Frosting click link
Instructions
- Before you begin: Those new to making macarons should read through the post and watch the video before beginning. Ensure that all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Avoid letting rubber, silicone, or plastic materials come in contact with the egg whites when whipping them.
- Begin by preparing several baking trays by lining with parchment paper.
- In a medium-sized bowl, sift together almond flour, powdered sugar, and crushed Fruity Pebbles.
- Pour egg whites into a separate large (clean, dry) mixing bowl and use an electric mixer to beat on medium speed until foamy (about 30 seconds).
- Add salt and cream of tartar and stir on medium speed for 30 seconds.
- While mixing on medium speed, add granulated sugar, approximately 1 Tablespoon at a time and beating for 30 seconds after each addition until all sugar has been incorporated.
- Add vanilla extract and beat on medium/medium-high speed until a thick, fluffy meringue with stiff peaks forms.
- Gradually add the almond flour/powdered sugar/fruity pebble mixture to the meringue in thirds, using a spatula to gently fold until just-combined before adding the next portion.
- Continue folding the mixture with broad strokes of the spatula, scraping the sides and bottom of the bowl and cutting through the center. Periodically smooth the mixture against the bowl to help deflate it. Continue to fold until it flows smoothly from the spatula and falls from the spatula in a continuous ribbon that you can form a figure-8 with. This figure-8 should hold its shape for about 10-15 seconds before the edges relax back into the batter.
- Fill a large pastry bag fitted with a round tip with the batter. Pipe batter into 1 ½” circles onto the prepared baking sheets, being sure to hold the piping bag straight up and down and flicking your wrist after piping each shell to complete the macaron. Space at least 1 ½” apart . If desired, sprinkle lightly with additional crushed Fruity Pebbles after banging.
- Firmly tap each baking sheet on countertop several times to release any air bubbles. Arrange rack to center of oven and preheat oven to 325F (160C).
- Allow the macarons to rest until they form a skin on top that feels dry and not sticky to the touch (usually at least 25 minutes).
- Bake macarons (one tray at a time) in center rack of oven for 10-11 minutes, rotating pan halfway through. Once finished baking, the feet should appear dry and the tops of the macarons shouldn’t sink or compress if lightly pressed.
- Allow macaron shells to cool completely before pairing off the shells and sandwiching them around Fruity Pebble frosting. For optimal results, let the macarons sit in an airtight container in the fridge for 24 hours, then allow to reach room temperature for 15-20 minutes before serving.