These fruity pebble macarons are so bright and fun! They are perfect for parties or just because you deserve a treat.
A Happy Rainbow Treat
I LOVE macarons. Well, a perfectly-made macaron. They are little bites of heaven, and I can never stop at just one. First there is the crispy exterior that literally melts in your mouth as you bite into it. Then, the sweet filling oozes out. Macarons are out Oreos dream of becoming someday. No milk needed.
My other favorite things? Unicorns and rainbows! I love bright, happy colors!
So of course…why not put them together?
I’ll take you through every step so you can make your own! They have a perfect buttercream filling with a surprise in the middle – more Fruity Pebbles!
This is what you will need before you start baking.
- Confectioners sugar (also called powdered sugar)
- Almond flour I recommend Bob’s Red Mill
- Granulated sugar
- Egg whites roughly two eggs at room temperature
- Vanilla optional or you can use your favorite extract
- GEL food color
- Fruity pebble cereal for topping
- butter at room temperature
- Heavy whipping cream
What Are Macarons?
Do not confuse them with macaroons. Macaroons are baked coconut cookies. Macarons, on the other hand, are cookies with filling. The dictionary says it best:
A small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling.
The Signs of An Excellent Macaron
You will know a perfect macaron when you bite into one. They should be crispy – yet firm. They should melt in your mouth and not be overly sweet. The filling shouldn’t overpower the cookie shells.
SouthernFatty has a super thorough guide to making perfect macarons. If this is your first time making them, I suggest reading his Macarons 101 guide.
How to Make Macarons Step By Step
Here are the step-by-step instructions, along with some photos. Scroll on down to the recipe card for the detailed instructions.
1.) Sift almond flour and powdered sugar
You’ll set this aside for now.
2.) Beat the egg whites
You want them to look frothy. So keep beating until they do.
3.) Add sugar to the egg whites
Beat the egg whites and the sugar together until they form stiff peaks, like in the picture below.
4.) Add the food coloring
Be creative with this step! Make them your favorite color.
5.) Fold in the dry ingredients
Do this slowly. Test with the figure 8 test. When the batter falls off in ribbons and you can make a figure 8 without it breaking off, stop folding.
6.) Add your batter to a piping bag
You will need a piping bag with a medium tip for piping the meringue.
7.) Pipe the meringue
Make 1 1/2 – 2 inch circles on a silicone mat.
8.) Remove the air bubbles
Bang the cookie sheet on the counter 10-20 times to remove all the air bubbles. If this doesn’t take care of all the air bubbles, use a toothpick to pop them.
9.) Let them dry
Let them sit on the counter for 30-60 minutes, or until you can feel the “shell” form around the outside.
10.) Bake them
Bake them for 15-20 minutes at 300 degrees or until lightly browned.
11.) Make the Buttercream
Making the buttercream from scratch is definitely the way to go!
12.) Pipe the buttercream filling
After the cookies have cooled, pipe that amazing, homemade buttercream!
13.) Add Fruity Pebbles
For some extra fun, put some cereal in the middle of the macarons!
14.) Dust with crushed Fruity Pebbles
And you are done! They are ready to eat!
Fruity Pebble Rainbow Macarons
Here is a printable recipe card with detailed instructions! You can also pin this post. If you make some, show them off! Tag me @Venture1105 on Instagram and use #Venture1105Food. I’d love to see it!
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp GEL food color
- Fruity pebble cereal for topping
- 1 stick butter at room temperature
- 1 ½ cups powdered sugar (sifted)
- 1 tbsp heavy whipping cream
- 1 tsp vanilla extract
- Approx. ¼ cup fruity pebbles cereal
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles. Top with crushed fruity pebble cereal if desired.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make buttercream
- Cream the butter until light and fluffy in a stand mixer or using a hand mixer.
- Slowly add in the powdered sugar, then add in the cream and vanilla.
- Add to a piping bag, or Ziploc, with a small star tip.
- Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Serving Size:1 cookie
Amount Per Serving: Calories: 239 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 53mg Sodium: 210mg Carbohydrates: 32g Fiber: 1g Sugar: 27g Protein: 3g
More Dessert Treats
Here are some more ways to indulge your sweet tooth!