Fun Fruity Pebble Macarons
Fun, bright and colorful, these are my kid’s favorite addition to my macaron collection. My recipe incorporates pulverized Fruity Pebbles in the cookie shells, throughout the Fruity Pebbles frosting filling, and even includes a few extra Fruity Pebbles on top. They aren’t simple, they aren’t foolproof (don’t trust anyone who tells you they have a foolproof macaron recipe for ou), but they are a worthwhile endeavor and they’re fun! Most of my notes from my original recipe and chocolate macarons apply here, particularly those regarding macaronage. If you’re new to making macarons, I highly recommend reading through that original post and even watching the video before starting this recipe, though of course I include a few extra tips below, too.
What You Need
We’ll use just 8 ingredients. Here’s what you need, besides Fruity Pebbles, of course!
Egg whites. When separating your eggs, take care to not get any (not even a drop!) of egg yolk in with your egg whites, as this can prevent your meringue from whipping to stiff peaks. I don’t recommend using liquid/carton egg whites to make Fruity Pebbles macarons. Almond flour. I like to use superfine, blanched almond flour for a more uniform and pretty final result. Unblanched will work just as well, but you will be able to see the brown bits of almond shells in your macarons after they are done baking. Sugar. We’ll use two sugars for these Fruity Pebble macarons: powdered sugar and granulated sugar. Both add sweetness and stability to the meringue. Cream of tartar. While you can always make these Fruity Pebble macarons without cream of tartar, I recommend using it. It acts as a stabilizer for your meringue (I consider it to be “training wheels” for my macarons), and it can be very helpful for beginner macaron makers. You could use an equal amount of lemon juice or white vinegar in its place, if you don’t have cream of tartar. Vanilla and salt. For flavor, of course! I opt to skip the vanilla in the frosting, but I like the flavor it adds to the shells of these Fruity Pebbles macarons.
SAM’S TIP: If you cannot find it, you can make your own “superfine” almond flour! To do this, simply pulse together the almond flour and powdered sugar in a food processor. I do 15 1-second pulses, stir, and repeat. Just be careful to not overdo it though, or you could end up with almond butter! As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Macaron Making Tips
Use weights instead of cups for the most accurate results. This is helpful for most recipes, really. A kitchen scale is an inexpensive and invaluable tool in the kitchen! Make sure all of your equipment is clean, dry, and grease-free. Even a tiny bit of grease can prevent your egg whites from whipping up properly. Room temperature egg whites work best, so try to set yours out ahead of time. If you forget, don’t fret! I have a post that details how to quickly bring eggs to room temperature. Just make sure to dry them well before cracking. Do NOT use carton egg whites! They might work for you, but honestly they yield inconsistent results, and it would be a shame to spend time all that time whipping just to end up with a too-soft meringue. It’s important to gradually add the granulated sugar to the egg whites (while beating) to create a stable meringue. Humidity plays a major role in macaron making, and fruity pebbles macarons are no exception. In high humidity, it might take longer for the macarons to form a skin before baking. You need to be able to lightly run your finger over the macaron before baking it. Oven temperature is critical. Every oven is different, so you may need to experiment to find the best temperature and position in your oven. Maturing is helpful in developing the flavor and filling any hollows. If your Fruity Pebbles macarons look hollow (meaning there’s empty space when you bite into a shell), let them sit for 24 hours in the fridge. They should fill out after that time.
SAM’S TIP: Make sure to save some extra cereal for sprinkling on the tops of your Fruity Pebbles macarons after piping! This adds some fun color, especially since the cereal that we’ll grind up and fold into the batter isn’t as noticeable.
How to Make Fruity Pebbles Macarons
Prep
Meringue
Macaronage & Assembly
SAM’S TIP: I find it helpful to place my piping bag into a large cup, fold the top over the edge of the cup, and pour my batter in that way. This is especially helpful if you don’t have a helper in the kitchen to hold your piping bag for you while you fill it! I can’t wait to hear how you like these Fruity Pebble macarons! Let me know in the comments what other fun macaron flavors you would like to see 😊 Enjoy! Let’s cook together! Subscribe to my newsletter and make sure to follow along on Instagram, YouTube and Facebook 💜
Related Recipes
