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Fruity Pebbles Macarons

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!
Prep Time40 minutes
Cook Time15 minutes
Resting time20 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Keyword: fruity pebbles buttercream, fruity pebbles macarons, macarons
Servings: 18 macarons
Calories: 130kcal
Author: The Tipsy Macaron


  • Kitchen scale
  • Strainer
  • Whisk
  • Stand mixer
  • Spatula
  • 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 cup powdered sugar
  • 2 tbsp crushed Fruity Pebbles cereal

Cereal milk

  • 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.

Combine ingredients

  • 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).


*Calories reflected are for macaron shells only
*All ovens are different so temperature and baking time should only be used as a guide
Mixing bowl should be clean and grease free
Weigh all ingredients in grams for accuracy
Use room temperature egg whites (to bring eggs to room temperature quickly, put them in a bowl filled with hot water for about 5 minutes)
Sift the almond flour and powdered sugar together because almond flour is moist and doesn't sift well alone
Mix the egg white powder and the granulated sugar before adding to the egg whites to fully dissolve the egg white powder
Whisk the meringue until you have stiff peaks
Let macarons dry before baking so they don't crack


Serving: 1macaron | Calories: 130kcal