Fruity Pebble Macarons

Prep Time 30 mins
Cook Time 18 mins
Add'l Time 30 mins
Total Time 1 hr 18 mins

I could try and be cool about this and write something kind of witty…but that’s just not my style.

DUDE!!!! I made Fruity freakin Pebble Macarons! Gone are the days where you just make Pistachio Macarons or Clementine Macarons. Imagine the possibilities!!  Trix Macarons? Captain Crunch Macarons?? Cinnamon Toast Crunch Macarons?!

Oh…how the French must be hating me right now. I took their beautiful pretentious Macaron and tainted it with delicious, sugar laden, HFCS drizzled American cereal. It is a glorious shame.

If I were Superman, cereal would be my kryptonite. It can take down my diet in 2 seconds flat. I love the sugary kid ones (helllooooo Captain Crunch!) or the grown up ones like Cinnamon Chex or Frosted Shredded Wheat. I don’t care if it’s with milk, dry, on top of yogurt, or rolled up in marshmallows…I LOVE CEREAL. So it shouldn’t be a big surprise that I have found another way to use it in a dessert. πŸ™‚

While Macarons are always a bitch to make, the results are fabulous. There is truly nothing like it. So after a few years of practice, I will share my 7 lucky tips/process with you so you can also get lucky with macarons!

1. For starters, I buy the egg whites in the carton. Some people age their own egg whites (separate the eggs from the yolk and let sit, loosely covered with a paper towel in the fridge for a week), but that always leads to me wasting a ton of yolks. Plus I have not had a single issue using the egg whites from the carton.

2. I always weigh everything out before starting. It’s just easier.

3. I use a mesh strainer for all of my dry ingredients to ensure there are no lumps. I hate using that metal sifter with the handle…it takes forever. Instead, I just dump all the dry ingredients into my mesh strainer and do a little wiggling and pushing with a spatula.

4. I add all the dry ingredients to the meringue at once. Most recipes will tell you to add the dry ingredients in two separate batches. For me, this means I will almost always over stir…leading to feet less, cracked meringues.

5. I never bake Macarons on a day that has rained (or is going to rain). Humidity sucks the life out of Macarons. Even on a no rain day, I let my Macarons sit for 45 minutes before baking.

6. When baking, I don’t rely so much on a time, as I do being able to easily pop them off the silpat. Once they are moveable, they are ready to come out of the oven. And I don’t worry if I accidentally over cook them a little…because they will soften once they are allowed to “mature”.

7. I always let my Macarons have plenty of time to mature before eating. Meaning, after filling them, I don’t eat them…for at least 24 hours. Instead they sit in the fridge for at least a day to do their thing. I have read many reasons why they must sit for so long…and no one seems to agree why they need that time. I think it has something to do with the shells sucking up some of the liquid from the filling….not that it matters what I think. All that matters is, let them sit! It’s soooo worth it!

So now that we all know you can make cereal flavored Macarons…what flavor should I try next?!

 

Yield: 24 Macarons

Fruity Pebble Macarons

three fruity pebble macarons on a small white stand with a glass jar of fruity pebbles in the background and more macarons in the distance

Fruity Pebble Macarons are a fun, cereal-filled twist on a classic French cookie! Macarons are always a hit with their crisp crusts and soft, chewy insides…but once you add the childhood favorite of Fruity Pebbles they are out of this world!

Prep Time 30 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 18 minutes

Ingredients

  • 75 grams powdered fruity pebbles, sifted **
  • 75 grams almond meal, sifted
  • 200 grams powdered sugar, sifted
  • 100 grams aged egg whites
  • 28 grams granulated sugar
  • 5 grams powdered dehydrated egg whites
  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Fruity Pebble Macaron shells:

  1. Line two large baking sheets with parchment paper or a silpat.
  2. In a medium bowl, sift together powdered fruity pebbles, almond meal, and powdered sugar. Set aside.
  3. In a stand mixer, whisk egg whites at medium-low speed until it starts to foam like bubble bath water. Begin slowly sprinkling in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.
  4. Remove meringue from stand mixer, and gently fold in the dry ingredients (fruity pebble mixture) with a rubber spatula. You will have to break the meringue to do this, but be careful not to overmix. To test the batter: Place a small amount of the batter on a plate. If the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple more folds.
  5. Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between macarons to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.
  6. Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper (or silpat). Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill with desired filling and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.

For the Fruity Pebble Buttercream:

  1. Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.

Notes

**To turn Fruity Pebbles into powder, puree in a food processor (or blender). Be sure to sift the powder to ensure there are no missed pieces. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before.

TNCB original

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 28mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 1g

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Comments

104 Responses
  1. Jillian Allan

    I made these today and they turned out awesome! But now I have a whole bag of egg white powder and only needed 5g can I use the meringue recipe as a base for other meringues? Not all recipes call for that powder.

  2. Hillary

    Do you wait for the oven to get to 290 or put them in as it Heats up? I take things too literally but want to make sure I get it right!

  3. Linda Phan

    This is seriously the perfect recipe!!! It has never failed me and trust me I have tried thousands of recipes before I found this one. They are a huge hit and I get asked to make them for all the parties. Thank you so much for sharing this

  4. Stefanie Garity

    This is an AWESOME recipe, the only fruity pebbles mac recipe I use, cause it works, and it actually has the cereal inside, not just sprinkled on top, like a lot of other recipes. Today, I’m trying a new cereal, it’s a special edition unicorn cereal, shaped like fruit loops, but tastes like cupcakes. I think itll be great, but wish me luck anyway please. LOL.
    Thanks again for such a great recipe.
    I’d love a follow on Instagram from anyone that wants to see how they turn out. @sofias_sweets_ct

  5. Elizabeth Nguyen

    Hello, I tried making these macarons and my family absolutely loved them. I had a lot of extra buttercream leftover, so I was wondering how long can I store it for? ThanksΒ 

  6. Antonia

    Hi, I recently made these macaroons and they didn’t turn out as nice as the ones in the picture. I was wondering what do you mean by aged egg whites? Should the egg whites be room temperature when I start baking? Also, when I made them, my shells were extremely sweet and chewy at the bottom (I guessing it due to the amount of sugar). Were yours like this? I couldn’t find dehydrated egg whites at whole foods so I just bought meringue powder from Michaels instead, does this mess up the recipe. I do want to say that your buttercream is phenomenal! Thank you for your recipe (:

    1. Jessica

      Hi Antonia,

      Aged Egg Whites: separate the eggs from the yolk and let sit, loosely covered with a paper towel in the fridge for a week.

      The egg whites can be cold or room temperature. Should be fine either way.

      If your shells were soft at the bottom, that means they were not cooked totally. A fully cooked macaron should pop off the sheet and have a hard little shell. Once you pipe them with buttercream and let them sit for 24 hours, they should then be soft and chewy. The buttercream softens the shell.

      I prefer to use dehydrated egg whites, but meringue powder should work fine as well. I think your issue was probably being undercooked. Next time I would bake them a few more minutes and make sure you are not baking them on a humid/rainy day!

      Good luck!

  7. Chrissy

    Hey there! I would really want to try this recipe out but i cannot find fruity pebbles anywhere, can i substitute this with another cereal? for example, fruit loops? Thanks!

  8. Yariwari

    Hello!
    I made these a while back and they came out just perfect! They were the first batch of macarons that I made and made me feel proud of them. I attempted them with Cocoa Pebbles and had some cracking problem with the shell at maybe 15 mins in the oven. I think it was that I could ‘t tap the sheet too hard because it was late and that trapped air tried to escaped when it got hot causing the cracking. Does that make sense at all or I am making it up? Does this recipe works with any tipe of cereal or just with the Fruity Pebbles? I’m kind of desperate to achieve this. Any tips????!! D;

  9. Ashley Khawsy

    Hi there! I made these over the weekend but had a problem with hollow shells πŸ™ did you have any trouble with this or do you know how I might avoid this in the future? Everyone loved the flavor but the hollow shell thing was a bummer!

    1. Jessica

      Hi Ashley! Sorry for the delayed response! Somehow your comment was marked as spam and didn’t come into my email…and with the holidays I am just now getting to wading through the massive spam comment box.

      Anyways – I have not had that issue with this particular recipe, but did have it happen when I first started making macarons. I found that I was undermixing the batter. There is a fine line of over/under mixed batter, so it just takes some tries to find the perfect consistency for you!

  10. Katie

    Tried these tonight, and they are delish! Fruity Pebbles is the hubby’s fave cereal so I knew he would love these. I followed your directions exactly and they turned out beautiful with perfect shiny shells and no hollows! Thanks for a wonderful recipe. Will be trying your others soon!

  11. Jacky

    Hi! Can there be a substitute for the dried egg white powder? I’m having trouble finding them if it can’t be substituted any suggestions where?

    1. Jessica

      HI Jacky!

      The dried egg white powder is used to stabilize the egg whites. It is not a must, just what I like to use to help. I buy mine at Whole Foods! πŸ™‚

    1. Jessica

      Because of the very tricky (and finicky) nature of macarons, you need to weigh them for accurate results. I too wish they could be measured in cups, but weighing them out is the way to go!

  12. Jenn

    I have died and gone to heaven. The fruity pebbles bits mixed into the macaron look beautiful!

    About how much fruity pebbles was required to get the 75 grams? I would rather buy a smaller package because a whole box of them would be the worst (read: best) thing to keep in my kitchen!!

    1. Jessica

      To be honest, I do not fully remember. I know I bought the 12 oz box size and didn’t use all of the cereal…but I don’t know exactly how much you would need. Sorry I can’t be more help!

  13. Dawn

    I just recently found your blog and this awesome recipe. As soon as I get clear skies I’m totally trying these! But with Cocoa Pebbles since I’m a chocoholic.

  14. HUGS & COOKIES XOXO

    OK I BOUGHT MY FRUIT PEBBLES TODAY! YIPPEEEE!!! HOW LONG DO THESE STAY IN THE FRIDGE FOR? WANT TO MAKE THEM FOR SAT AS EARLY AS POSSIBLE WITHOUT SACRIFICING ANY OF THEIR PERFECTION! THANKS!!

    1. Jessica

      They should last a couple days in the fridge with no issues! Just make sure to allow them to come to room temp before serving them!

      Let me know how it goes! πŸ˜€

  15. Laura (Blogging Over Thyme)

    Gorgeous! I have to admit (you might hate me for it) but I’m not a fan of fruity pebbles or other really sweet cereal, but in a macaroon, you might have converted me. This is so creative and beautiful–artificial colors and all πŸ™‚

    I could stare at these all day on my computer screen. Thanks for all the macaroon tips! πŸ™‚

    1. Jessica

      Ann,

      You can usually find them at craft stores like Michaels in the baking section.

      I bought mine at a local health food store near my house. But I have also seen them at Whole Foods and The Fresh Market!

  16. Mercedes

    Your tips are so helpful and these are gorgeous! I have a personal vendetta against macarons because I love them so but they are so mean to me! I have VERY successfully made them ONCE and have had other half-good attempts, but I think I will follow your tips and recipe and see what happens!

  17. Gerry @Foodness Gracious

    Yes they are a bitch to make and I’m still trying to reach the perfect recipe which is consistent for me. I’ve had some success and some epic straight to the trash failures πŸ™ I just made some today and will be posting later but even those resulted in little feet and some cracks. Would love it if you stopped by and gave me your thoughts although your tip list is awesome and will help me loads!
    Take care…

  18. Beth (Young Idealistic Baker)

    Incredible Idea! I’ve always wanted to make macarons but have been nervous to try. Your recipe and helpful tips may be just the thing to push me to try them out myself!!

  19. Carrie @ poet in the pantry

    I am in awe. This is amazingly awesome! Sugary cereal is definitely one of my weaknesses and this is the perfect way to turn that into dessert. I have 8 egg whites sitting in my fridge right now, waiting to be used (after making Crack Pie). Now all I need are the Fruity Pebbles!

  20. nicole {sweet peony}

    O.M.G!!!!!!! seriously?!?!!! these are amazing & so perfect! i love their little rainbow cuteness! i still have not been able to conquer the macaron, but whenever i do, i am making cereal macarons! genius!!!

  21. Angie

    Wow, who knew…. fruity pebbles could be made into something so wonderful!! Amazed ~ I am amazed !! I love all your tips!! Thanks, for sharing your amazing creation…love it!

  22. Zynnie

    I love this! I’ve been thinking if I can use the boxed egg whites- and you answered it!! Thank you so much. I can’t wait to try this πŸ™‚

  23. Melissa

    Amazing concept!!! I wonder if they would work with Cookie Crisp cereal or Smacks. Thank you for bringing me some cheer while I’m studying for law school finals!

  24. Rachel @ Bakerita

    These look AMAZING!
    Genius. Can’t wait to try these. I’ve surprisingly never had an issue with macarons, probably because I’m a perfectionist, so I’ll definitely be trying these.

  25. Chris @ TheKeenanCookBook

    Fruity Pebbles were (are) my favorite childhood cereal! I have never made macaroons, but if any recipe were to make me want to try, it is this one.

  26. Christina @ ovenadventures

    OK I’ve never had fruity pebbles before (we don’t have them in Canada) but these looks so fun. I haven’t yet tried my hand at macarons but when I do your tips will be a giant help.

  27. Amanda @ Semi-Health Nut

    Oh my goodness I die every time I see your photography! Not only can you manage to create an Americanized version of macaroons…your photography is out of this world! I won’t be venturing to make these beauties any time soon due to laziness and lack of materials, but I will marvel over those pics!

    As for delicious, sugary cereal…my favorite in high school was Reeses Peanutbutter Puffs!! This would be a good variation on your creation, yes? πŸ™‚

    1. Jessica

      OH MY GAWD.

      Yes! Reese’s Peanut Butter Puffs totally have to be made into Macarons asap!

      I completely forgot about that one. …oh this is going to be so, so bad… πŸ˜€

  28. Jessica Lynn

    I just tried a macaron for the first time two weeks ago in Paris. My husband thought it was ridiculous to spend 1.50 (euro; about $2) for a cookie. Then he tasted it and said he’d gone to cookie heaven. Then I tried one and, oh my word, they were amazing! I’m a little scared to try making them, but if I do attempt it I’m coming back here to read over your tips. They’re just fantastic!

  29. Rachel @ Not Rachael Ray

    The French might be mad about the cereal, but they can’t be mad about the macarons, they are gorgeous! Great tips, too!
    PS: My vote is for cinnamon toast crunch!

  30. Sally @ Spontaneous Hausfrau

    Holy Moly, do I lovelovelove these! Not only are they perfectly creative and cute, but Fruity Pebbles are my favorite. As in, may as well pour the milk in the box and just have at it because nothing will be left at the end of the day. As you can imagine, I don’t keep them in the house much. But, these macarons may tempt me otherwise!

  31. JulieD

    Love!! I was waiting for these!! These are the only macarons I have ever wanted to eat!! <3 Fruity Pebbles! Wish you could mail me these. Will you do a macaron making class for me?

  32. Jen @ BeantownBaker.com

    Oh man – I love me some fruity pebbles! These are brilliant. Can’t wait to see what you make next with cereal.

  33. Averie @ Love Veggies and Yoga

    These are a work of art!!

    And normally when I thinkmacarons, I think hoity-toity really prim and proper and French and ‘perfect’.

    But the fact that you infused them with Fruity Pebbles (love!) makes them the perfect balance of French traditionalism meets modern funky-ness. I LOVE IT!!

  34. Yellowfish

    Wow! think of the possibilities! I would like to give you due credit, because I’m pretty sure this is the first time “75 grams powdered fruity pebbles, sifted” has ever been written anywhere, ever. πŸ™‚

    1. Jessica

      I am totally thrilled to be the first person ever to write that. Pretty sure that qualifies me for a James Beard Award or something. πŸ˜›

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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