It was a rainy Thanksgiving weekend and the twin and I wanted something to do indoors. After browsing Pinterest, we were sold on making a triple batch of fruity pebbles french macarons to share with my co-workers. Fingers were crossed for this batch as our last batch of macarons was a total fail (too much humidity) and we had to toss them all.
Macaron and filling recipe below makes about 30-35 whole macarons (which is enough for our triple batch). Cut the recipe into halves or thirds if you want to make a smaller batch.
- 3 cup powdered sugar
- 1 1/2 cup almond flour
- 3/4 cup ground fruity pebbles
- 6 egg whites at room temperature
- 3/4 cup granulated sugar
- 1/2 cup solid vegetable shortening (Crisco)
- 1/2 teaspoon vanilla
- 6 teaspoon water
- 1/2 tablespoon meringue powder
- 2 pinch of salt
- 1/2 cup ground fruity pebbles
Baking and Making the Filling
- Crush or grind up the fruity pebbles. They should be small enough to go through a sifter.
- In a bowl, sift the powered sugar, almond flour, and fruit pebbles
- Whisk it all together and set aside
- In a different bowl, separate the egg whites and egg yolks. Set aside or save the yolk for something else.
- In a mixer (I use a Kitchen Aid, although a hand mixer works as well), whisk egg whites starting from low and gradually moving to high.
- Once light and frothy, add half the granulated sugar and mix for another minute; add the rest of the sugar and beat on high for 2-3 minutes until you get soft peaks (when you lift the mixer, the batter forms a peak, but falls back really easily into the batter).
- [Optional] Add in your food coloring (I kept my plain so I can see the fruity pebble specks)
- Continue to mix until you get stiff peaks (when you lift the mixer, the batter forms a peak and does not fall back into the batter).
- Fold in half of the dry ingredients. Use the spatula to scoop under and fold over. When that’s mixed, fold in the rest of the dry ingredients. Get rid of air bubbles by scraping the sides of the bowl and folding over. The consistency is good when you lift the batter and it slowly drips down and sinks back into the bowl.
- Put the batter into a piping bag with a circle tip. Pipe the macarons onto your silicone mat or parchment paper (we prefer silicone mat).
- After piping, bang the tray on the table about 10-15 times to get all the air bubbles out.
- Let them sit for 30-60 minuets until they dry out. They are ready when they have formed a skin on top and when you touch it, it’s not sticky.
- Bake at 300 degrees for 15-18 minutes (16.5 minutes works the best for my oven).
- Take out and let them dry on a cooling rack
- In a bowl, beat shortening, vanilla and water on medium until it’s all mixed together
- Add dry ingredients and beat on medium speed until all ingredients have been throughly combined
- [Optional] Add in your food coloring (I added a little teal)
- Blend an additional minute or so until creamy
Putting it together
- Put the filling into a piping bag with a circle tip.
- Pipe the filling onto a macaron shell until it fills the inside of the shell
- Put another macaron on top to make a sandwich
We were super excited as they turned out great! They had great feet (that’s what the call the edge of the macaron) and had a nice, smooth top. I took them to work the next day and everyone loved them. Some said it was soft and chewy, some said that it was better than some that they have bought and some said that we should open up a bakery and sell them! I had to try for myself and though it was on the sweeter side (but what would you expect from all that sugar + a sugary cereal?), it had a nice, thin crack when I broke it in half (that’s a good thing) and it was so soft and chewy when I bit into it. It also had a punch of fruity pebbles flavor, which is exactly what we were going for. Overall, we were very happy with how they looked and how they tasted.
I followed this awesome video by sweetco0kiepie on YouTube. Check it out if you’re a visual learner.