These Fruity Pebbles Macarons are filled with a cereal milk buttercream and crushed Fruity Pebbles. They’re drizzled with royal icing and topped off with even more Fruity Pebbles for a fun and colorful look!
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Fruity Pebbles Macaron Recipe
- Powdered Sugar – Sift the powdered sugar and almond flour together. Almond flour doesn’t sift well alone because of its high moisture content and will get stuck in the sieve.
- Almond Flour – Use finely sifted flour. This prevents your shells from having any lumps.
- Egg Whites – Your egg whites should be at room temperature because that helps the meringue whip up more easily. To bring eggs to room temperature quickly, place them in a bowl filled with very hot water for a few minutes.
- Granulated Sugar – Regular granulated sugar is fine to use.
- Egg White Powder – Egg white powder will help in getting a strong meringue.
- Vanilla Extract – Adds a nice flavor to the shells.
- Gel Food Coloring – Use gel food coloring because liquid food coloring can add extra moisture to the batter which can affect the texture of the shells.
How to Make Fruity Pebbles Macarons
- Prepare your dry ingredients – Sift almond flour and powdered sugar together and set aside.
- Make meringue – Whisk egg whites and granulated sugar until you have stiff peaks. If the peaks fall to the side when you lift the whisk, the meringue is too soft and you need to keep whisking.
- Combine ingredients – Add the powdered sugar and almond flour to the meringue. Fold and deflate the batter until it slowly falls down the spatula in ribbons without breaking.
- Pipe shells – Pipe the shells into 3/4 inch circles and tap the tray a few times to get rid of any air bubbles.
- Rest Shells – Rest the shells until the batter has dried. If you can touch the shells and the batter isn’t sticky, they’re ready to be baked.
- Bake – Bake for 14-16 minutes at 305F-310F.
If you’ve tried making macarons and have run into some problems, below are a few tips that can help:
- Make sure your mixing bowl is clean – Even a little amount of grease can affect the egg whites and can keep them from making a stiff meringue.
- Weigh all your ingredients – Use a kitchen scale to weigh your ingredients in grams. Weighing your ingredients is better because cups and tablespoons are not always accurate.
- Whisk meringue until you have stiff peaks – The meringue should clump up inside your whisk and the peak should stand straight up. If it falls to the side, the meringue is too soft and you need to keep whisking.
- Rest macarons before baking – Let the macaron shells rest until they are dry to the touch. If you touch the batter and it’s still sticky, they need to dry a bit longer.
Cereal Milk Buttercream
If you want to add extra Fruity Pebbles flavor into your buttercream, then this cereal milk is the way to go. Soak the cereal in milk and refrigerate while you’re making the macarons and preparing the buttercream so that the milk has time to really soak up the cereal flavor. When ready to add to the buttercream, strain the milk and discard the cereal.
You can see below what the milk will look like once you strain it.
Fruity Pebbles Buttercream
- Salted butter (Softened) – I always use salted butter but you can use unsalted and add a pinch of salt.
- Powdered sugar – No need to sift unless it’s clumpy.
- Cereal milk – Preparation instructions are in the recipe card below.
- Crushed Fruity Pebbles cereal – Place the cereal in a small plastic bag and just crush them with your hand or the back of a spoon. I like to crush them into very small pieces since we’ll be adding to the buttercream.
Add the salted butter to the mixing bowl and whisk until creamy. Add the powdered sugar and continue mixing until combined. Add the cereal milk and the crushed cereal and whisk until combined.
How Do You Fix a Runny Buttercream?
If you added too much cereal milk and your buttercream is runny, just refrigerate it in the mixing bowl for 15-20 minutes. As the buttercream cools down, it’ll stiffen a bit. Remove from the refrigerator, mix it with a spatula, and transfer it to a piping bag.
More decorated macarons to try
- Dulce de Leche Macarons
- Salted Caramel Macarons
- Nutella Macarons
- Macarons with Cream Cheese Filling
- Splatter Paint Macarons
Fruity Pebbles Macarons
- Kitchen scale
- Stand mixer
- One 16 inch pastry bag
- Two 8 inch pastry bags
- Round piping tip
- Two silicone mats
- Two half sheet pans
- Oven thermometer
- Small container with lid to soak cereal
- Small strainer (to strain cereal milk)
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 3 drops orange gel food coloring
- 3 drops super red gel food coloring
Fruity Pebbles buttercream
- ¼ cup salted butter (1 stick)
- 1 cup powdered sugar
- 2 tbsp crushed Fruity Pebbles cereal
- 1 cup Fruity Pebbles cereal
- 1 cup milk
Royal icing drizzle
- ½ cup powdered sugar
- ½ tsp meringue powder
- ½ tsp water
- Fruity Pebbles cereal to sprinkle on macarons (crushed into large pieces)
Prepare cereal milk
- Add milk and cereal to a small container with a lid and refrigerate. Let it soak while you prepare the macarons and buttercream. The longer it soaks, the more flavorful the milk will be.
Prepare dry ingredients
- Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
- Line sheet pans with silicone mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you see small bubbles (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time, waiting about 10 seconds between each tbsp.
- Whisk until you start to see tracks in the meringue.
- Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla.
- Whisk for about 2 minutes, or until medium peaks, and then add gel food coloring.
- Whisk until stiff peaks.
- Add 1/3 of the powdered sugar/almond flour mixture into the meringue and fold the batter until you can't see any of the dry ingredients.
- When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
- Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
- Add in the last 1/3 of the dry ingredients and fold until fully combined.
- Once all of the powdered sugar/almond flour mixture has been added, continue folding a few more times to make sure all the ingredients are combined well.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
- Repeat the process of smearing some of the batter on the side of the bowl and folding until the batter looks smooth and glossy and runs down the spatula slowly in ribbons.
- You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks back into itself within 30 seconds, the batter is ready.
Pipe the macarons
- Transfer the batter to the 16 inch pastry bag.
- Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
- Tap the tray against the counter about 8 times to release any air bubbles.
- Let the macarons rest until they form a skin and are no longer sticky.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- Macarons are ready when they no longer shift if you touch the tops.
- Let the shells cool for about 20 minutes before adding the royal icing drizzle.
Fruity Pebbles buttercream
- In a medium bowl, using the stand mixer, whisk the butter until smooth.
- Add half of the powdered sugar and whisk until fully combined.
- Add the remaining powdered sugar and whisk until combined.
- Remove cereal milk from refrigerator and strain the milk. Discard the cereal bits. Add 1 tbsp of cereal milk to the bowl and continue whisking.
- Add the crushed cereal and whisk until buttercream is creamy and smooth.
Assemble the macarons
- Fill an 8 inch pastry bag with the buttercream and cut about a ½ inch opening at the bottom of the bag.
- Pipe the buttercream in the center of half of the macaron shells and top with the other shells.
Royal icing drizzle
- In a small bowl, combine the powdered sugar, meringue powder, and a few drops of water and stir with a spoon.
- Continue stirring, adding a few drops of water at a time if necessary for a drizzling consistency.
- Once you can lift the spoon and the icing sinks back into itself within 10 seconds, the icing is ready.
- Transfer the royal icing to an 8 inch pastry bag, cut a very small opening at the tip, and drizzle on half of the shells.
- Sprinkle the shells with crushed Fruity Pebbles while the royal icing is still wet so that the cereal sticks to the royal icing.
- Let the royal icing drizzle dry a few minutes, place macarons in an air tight container, and refrigerate for 24 hours so that the macarons can mature.
- Before eating, remove the macarons from the refrigerator and let them come to room temperature (about 20-30 minutes).