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.