These Fruity Pebbles Macarons are a fun twist on the classic french macaron and taste like you’re taking a bite out of a bowl of cereal.
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Fruity Pebbles Macarons
Growing up, Fruity Pebbles was always one of my absolute favorite and go-to cereals of choice; and it still kind of is… I mean who can resist those little pebbles (if you can call them that) of heaven. They are crunchy, fruity (read: sugary), and absolutely delicious.
These Fruity Pebbles macarons incorporate so much flavor that it almost tastes like you’re eating a bowl of cereal. This recipe starts with my basic macaron shell recipe. The key is making sure you get your meringue just right and sifting your dry ingredients together extremely well (sifting them twice even can really make a difference)!
Sandwiched between the macaron shells? Fruity Pebbles cereal milk frosting, of course. Creamy, sweet, fruity pebbles-packed goodness. The entire macaron, the delicate fruity pebbles-covered shells, and creamy fruity pebbles cereal milk filling will just melt in your mouth.
If you’re not a Fruity Pebbles fan (and if so, I don’t even wanna knoooow you exist), you can substitute any kind of cereal in its place for this. Cap’N Crunch? Check! Lucky Charms? Yup! Cinnamon Toast Crunch? Totally! (Yes, I’ve made them and they were unreal!) Really, whatever cereal you have on hand should work… as long as it’s sugary. (Seriously… what is the point of cereal if it isn’t brightly colored, fruity flavored, or filled with marshmallows? ISSA NO FROM ME DAWG.)
Ingredients for Fruity Pebbles Macarons
Macarons are notoriously difficult to make perfectly, but they don’t require a ton of ingredients! Here’s what you’ll need:
- Almond flour: I recommend using a superfine blanched almond flour (aka the skins are removed). You can use natural almond meal however your shells will have a more natural, rustic look and grittier texture.
- Powdered sugar: Essential for both the frosting and the macaron batter; it helps the macarons develop their signature feet by allowing the batter to dry and form a shell.
- Granulated sugar: To help stabilize the egg whites in the meringue.
- Egg whites: Fresh egg whites are my go-to; you can also age your egg whites by leaving them in a covered bowl for a day in the fridge. Aged egg whites produce a drier batter, making it harder to overmix; so, it provides some extra insurance against failed attempts. Note- pasteurized carton egg whites will not work.
- Gel food coloring: Totally optional to use, but who doesn’t love colorful macarons?! I pretty much exclusively use the Americolor brand. Whatever you do, do not use liquid food coloring… it’ll disrupt the texture of the batter.
- Unsalted butter: For the frosting, of course!
- Fruity Pebbles & milk: These are fruity pebbles macarons, after all…
How to Make Fruity Pebbles Macarons
If there’s one thing to know before making French macarons at home, it’s this: these cookies are not simple. Impossible? Absolutely not. Requiring BOTH patience and practice? Yes.
That’s why they’re so expensive in bakeries and restaurants! These are quite finicky little cookies, as I’ve said before. I’m not saying this to intimidate you! I’m saying this to prepare you for a macaron journey. If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything!
Here are the basic steps to making macarons:
- Sift together the almond flour and powdered sugar and discard any bits that won’t pass through the sifter.
- Whip the egg whites and granulated sugar to a stiff meringue.
- Fold the dry ingredients into the meringue using the macaronage technique.
- Pipe the macarons onto your baking sheet.
- Bang the baking sheet on the counter to get rid of any air bubbles.
- Let the macarons dry at room temperature until dry to the touch. (DO NOT skip this step.)
- Bake the macarons and then cool completely.
- Match up by size, and fill to make cookie sandwiches.
Take a look at my Ultimate French Macaron Guide for a ton of detailed tips to help you make these delicious yet tricky treats.
Fruity Pebbles Macarons Recipe Troubleshooting & FAQ
FRUITY PEBBLES MACARONS: TROUBLESHOOTING
An extensive list of macaron tips and troubleshooting can be found at the bottom of my Ultimate French Macaron Guide. (Click ‘jump to recipe’ and scroll up).
FRUITY PEBBLES MACARONS: FREQUENTLY ASKED QUESTIONS
What’s the difference between a macaron and a macaroon?
A macaron (say: mac-a-ron) is what you see throughout this post. A tiny, round, dainty little sweet sandwich cookie that you will soon learn to master.
A macaroon (say: mac-a-roon) is a large, blob-like, coconut-based cookie.
Can I use cream of tartar when making the macaron shells?
Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day! I would recommend adding ¼ of a teaspoon if you decide to use it.
Can I age my egg whites?
You can; it’s a personal preference! Fresh egg whites are my go-to for macarons. You may encounter some recipes that call for “aging” your egg whites by leaving them in a covered bowl for a day or two. Aging your egg whites dehydrates them which seems to produce a drier batter, making it harder to overmix, however, it is not an essential part of making macarons. If you do choose to age your egg whites, it’ll act as extra insurance against failed baking attempts.
Can I use a different type of cereal?
Sure! This can easily be made a choose your own adventure recipe!
How do I store macarons?
There are several different ways to store macarons, pick what works best for you:
1. Refrigerate the fully assembled macaron: Fully assembled macarons usually stay fresh 2-4 days after they’re made.
2. Refrigerate the shells only: Macaron shells usually stay fresh 4-6 days after they’re made. Assemble and serve before this date is up. After filling, they can stay fresh for another 2-4 days.
3. Freeze the fully assembled macaron: After filling the macaron, let it mature for 12-24 hours in the fridge and then freeze. They’ll last in the freezer for 2-3 months. On the day before serving, thaw macarons a few hours in advance. From this point on, they will stay fresh for another 2-4 days.
4. Freeze the shells only: After baking and cooling off, the shells can be frozen in an airtight container and will last for about 3 months. On the day of assembly, transfer them from the freezer to the fridge a few hours in advance. Once thawed, they can be assembled as usual. From this point on, they will stay fresh for 2-4 days.
Now, get this recipe for Fruity Pebbles Macarons pinned, then let’s get baking, because, dude, these are SO DELICIOUS… you have to try them.
Fruity Pebbles Macarons
For the Macarons:
- 120 g egg whites (approx. 4 large eggs) at room temperature
- 90 g granulated sugar
- 200 g powdered sugar
- 120 g almond flour
- Pink gel food coloring (do NOT use liquid coloring)
- 10 g Fruity Pebbles crushed
For the Fruity Pebbles Cereal Milk Frosting:
- 60 g unsalted butter softened
- 240 g powdered sugar
- 20 g Fruity Pebbles divided
- 120 g milk
- In a medium bowl, sift together the almond flour and powdered sugar, then set aside.120 g almond flour, 200 g powdered sugar
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, beat the egg whites on medium speed until nice and foamy.120 g egg whites (approx. 4 large eggs)
- Once you can your whisk begins leaving visible trails in the egg whites, gradually add the granulated sugar making sure each addition is fully incorporated before adding the next. Increase the speed to medium-high and beat until soft peaks form. Soft peaks = the egg whites falling back into themselves slightly when the whisk is pulled out.90 g granulated sugar
- Add pink gel food coloring, then beat on medium-high speed until stiff peaks form. Stiff peaks = your meringue should be clumping inside your whisk and your egg whites should stand up straight once the whisk is pulled out. (Be sure not to over-whip your egg whites otherwise you risk drying them out which will cause problems down the line).Pink gel food coloring
- Add sifted dry ingredients to meringue and fold (don’t stir) with a rubber spatula from the bottom of the bowl upward then press the flat side of your spatula through the middle (also known as macaronage). This technique when done properly will ensure that the air bubbles that you beat into your egg whites don’t all deflate when incorporated with the dry ingredients. You’re looking to beat out some of the air that was created in the whipping of the egg whites, but not so much that it’s fully deflated and prevents your macarons’ signature feet from developing. The batter will look very thick at first, but it will get thinner as you fold. Repeat the folding until the batter gets to a lava-like consistency (the figure 8 test is a great way to check your consistency; pick up the batter and let it flow down while drawing the figure “8”. If it can do that, immediately stop folding) This video is a great resource to see both how to macaronage and what your batter consistency should look like.
- Transfer the batter into a pastry bag with a plain round tip.
- Pipe out 1½-inch rounds about an inch apart on three baking sheets lined with parchment paper. (Feel free to print out a macaron template if you’re worried about size/uniformity).
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Then sprinkle the crushed Fruity Pebbles on the tops of each of the macarons. (If you don’t release the air bubbles, they will expand during baking and crack the tops of your beautiful macaron shells.)10 g Fruity Pebbles
- Let the macarons rest and dry for 30 minutes or until a skin has developed; on a humid day, it might take an hour or more. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. (Don’t forget to remove the macaron templates, if using, before baking!)
- While the macarons are resting, preheat the oven to 300˚F (150˚C) and position the oven rack in the center of the oven with an empty sheet pan preheating inside. (Place an oven thermometer inside the oven to ensure that the temperature is correct). Bake the macarons on top of the preheated sheet pan one tray at a time for 18-20 minutes, rotating the pan once halfway through the cooking process.
- Allow macarons to cool. If the bottoms are a tiny bit sticky, keep them on the tray to cool off for about 10-15 min. If the bottoms are already brown, they peel off cleanly, or appear over-baked however, carefully take them off the tray immediately to cool down. It’s always better to over- rather than under-bake your macarons as the maturation process can typically salvage ones that are over-baked.
- While macarons are drying and baking, prepare the Fruity Pebbles cereal milk frosting. Place ¼ cup (10 g) of the cereal and the milk in a small bowl. Leave to sit out at room temperature for 20-30 minutes, stirring occasionally, to allow the flavor of the cereal to infuse into the milk. Strain the mixture – you’ll need 2-3 tbsp (30-45 g). Top off with additional milk, if needed.20 g Fruity Pebbles, 120 g milk
- Place the remaining ¼ cup (10 g) of cereal in a small plastic bag, and crush until it’s a fine consistency.20 g Fruity Pebbles
- Beat the softened butter until smooth and creamy. Add the powdered sugar, crushed/powdered cereal, and 2 tbsp (30 g) of the cereal milk and beat until well combined. Add more powdered sugar if frosting is too thin or more milk if the mixture is too thick. Add salt if the frosting is too sweet (⅛ teaspoon).60 g unsalted butter, 240 g powdered sugar
- Transfer the cereal milk frosting into a pastry bag. Pair each macaron shell with another of a similar size and then fill the macarons, gently sandwiching them together.
- Store the filled macarons in an airtight container in the fridge for up to 5 days and bring them back to room temperature before enjoying.
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