These fun Fruity Pebbles Macarons transforms one of our favorite cereal flavors into delicious French macarons! Made with Fruity Pebbles cereal milk buttercream frosting for the filling and beautifully pink shells with ruffled feet, these tasty treats belong in our collection of the best macaron flavors!
Table of Contents
When I was in law school, one of the things I did to give my brain a break from all the studying was learn to make macarons. They are one of those treats that are intimidating for some home bakers, but they are way easier than they seem! And the flavor varieties are endless!
Case in point? These delicious Fruity Pebbles macarons inspired by one of our favorite breakfast cereals, even if we don't actually eat Fruity Pebbles for breakfast at our house.
Instead, they are more of an afternoon or evening snack/treat or I use them as an ingredient in other treats like our Fruity Pebbles rice krispies treats or Fruity Pebbles Cookies.
The shells are really just a classic almond flour shell with a few crushed Fruity Pebbles sprinkled on top before baking. Then they are filled with a cereal milk buttercream made by soaking some Fruity Pebbles cereal in milk to infuse it with flavor. Add some additional crushed Fruity Pebbles cereal to the filling for a little extra crunch and you've got a creative fun macaron flavor that is different from the standard flavors you can get from bakeries for a fraction of the cost.
And if you like cereal-inspired desserts, you might also want to check out our Cinnamon Toast Crunch Krispy Treats or our Lucky Charms Snack Mix!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Almond flour - We recommend Blue Diamond (best choice) or Costco almond flour (second choice). Both of these almond flours are already finely sifted and provide the best texture for this macaron recipe.
- Egg whites - You do not need to age the egg whites. This recipe can be made with egg whites straight from the refrigerator. I do not recommend using egg whites from the carton, they do not produce a strong enough meringue.
- Sugar - You need both granulated sugar and powdered sugar for the shells, and powdered sugar for the fruity pebbles buttercream filling.
- Cream of tartar - The cream of tartar is optional but highly recommend it to be used in the recipe. It helps the egg whites in creating a strong meringue.
- Marshmallow cream - The marshmallow cream can be excluded, but it really helps to bring out the sweet taste of the fruity pebbles cereal and gives a little more oomph to what would otherwise just be a basic buttercream frosting.
- Salted butter - For the best flavor in your macaron filling.
- Milk - For making the cereal milk and thinning the frosting to a pipeable consistency.
- Gel food coloring (affiliate link) - I went with pink for these macarons, but any of the colors of Fruity Pebbles would be cute like blue, yellow, or purple.
Kitchen Tools/Equipment
These are helpful, but most are not necessary if you don't have them. However, if you find you enjoy making macarons, I recommend investing in some of these to make the process easier and more enjoyable.
- Kitchen stand mixer – I recommend the 5 QT Kitchenaid mixer
- Glass/metal bowls
- Food scale
- Fine mesh sieve
- Disposable piping bags
- Wilton 12-round piping tip – You may be able to also use the Wilton 10. You can use the large piping tip but it makes it a bit more difficult to pipe the batter.
- Macaron mats – Please note these are not the exact ones that I used in my photos, but they are similar.
- Baking Sheets
- Food Coloring - I recommend ChefMaster or Americolor gel food coloring (affiliate link). I used ChefMaster fuchsia which is sold in a package of colors.
How to Make Fruity Pebbles Macarons
- Before starting, wipe down bowls, attachments, spatulas, and baking mats with vinegar to eliminate any grease or residue. This is essential to help make sure your macarons come out correctly. Sift together the almond meal and powdered sugar in to a medium bowl. Set bowl aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer. Turn on the stand mixer on low and mix the egg whites until foamy for 2 – 3 minutes.
- With the mixer running, slowly start to add the granulated sugar to the egg whites. Once all the sugar has been added, increase the stand mixer speed to medium speed and continue to mix until your meringue reaches stiff peaks. This takes around 5– 6 minutes, but be sure to check it often to avoid over-mixing.
- Once the meringue is done, turn the mixer to low speed and slowly add drops of food coloring (affiliate link). Wait until one drop is completely mixed into the meringue before adding another drop. (I added about 6 – 7 drops of food coloring (affiliate link).) Remove the mixing bowl from the mixer.
- Begin the macaronage process. Add half of the powdered sugar/almond meal mixture to the egg whites. With a large flexible spatula fold until combined. Then add the remaining mixture to the egg whites and fold in until incorporated.
- Continue mixing by scraping the batter against the side of the bowl. The batter is done being mixed once the batter flows in ribbons off the spatula. Test the batter for doneness by trying to make a figure 8 with the batter while is it falling off the spatula into the bowl. It’s done if the ribbon does not break. Be careful not to over-mix.
- Line an upside-down baking sheet with silicon baking mats, preferably ones with circle templates for macarons.
- Fill a piping bag with a round piping tip with the batter. Pipe the batter on the baking mat following the template on the mat. Once done piping, carefully rap or bang the pan on the countertop to get rid of any air bubbles. Using a toothpick or scribe, pop any air bubbles. Quickly then top with the crushed fruity pebbles on the macarons.
- Preheat your oven to 300°F while allowing your macarons to dry for 30 – 45 minutes until a skin forms. This may take longer depending on humidity.
- Bake each tray separately for 13–14 minutes. Remove from the oven and allow macarons to cool completely on the mat. Do not remove until completely cooled (about 15–20 minutes).
- While the macarons are baking, start preparing the fruity pebbles buttercream. Begin by crushing the fruity pebbles in a ziplock bag. Make sure the pieces are small in order to avoid them getting stuck in the piping tip. Set aside.
- To make the cereal milk, to a small bowl add the cereal and milk and let it sit for 20 – 25 minutes. Using a mesh strainer strain out the milk. You will need around 4 tablespoons of the cereal milk.
- Ina stand mixer bowl, beat the butter until smooth and creamy. Add the powdered sugar, marshmallow fluff, and 2 tablespoons of cereal milk. Mix this together until smooth. Pour in the crushed fruity pebble crumbs and fold in with a spatula. Add an additional spoonful of cereal milk if it is too thick or an additional ¼-½ of powdered sugar if the mixture is too thin. Transfer the filling in a piping bag.
- Before filling the macarons, match up each up into pairs that are similar in size. Pipe the filling onto the bottom side of one shell, then sandwich it together with its match.
- For best results, allow macarons to mature for at least 24 hours, although you can really begin to enjoy them right away if you just can't wait. Store macarons in an airtight container in the refrigerator for up 5 days. Bring to room temperature for 30–45 minutes before eating them.
Recipe FAQ's
I recommend gel food coloring since regular food coloring is more liquid, which can much more easily impact how your macarons turn out. The other alternative to gel would be powdered food coloring.
Macarons are really picky. A small misstep can cause problems for the final product. Shells can crack because of weak meringue, overwhipped meringue, or oven temperatures that are too high.
This is usually from either over-mixing or the oven temperature being too high. If they spread a lot when piping them, then it is likely they were over-mixed. If they spread a lot during baking, try decreasing your oven temperature.
Yes, the macaron shells are gluten-free since Fruity Pebbles cereal is gluten-free. The ingredients in this recipe should all be gluten-free, but be sure to double-check your labels.
This can happen if you are not piping your batter correctly. Make sure when you are piping the batter that it is straight down and not at an angle.
There is an obsession on the internet for full shells, so please don’t fret if you get them. Your macarons are perfectly fine and will still taste amazing. Also, once you pipe the filling and let them mature, the hollow part should fill in more and you hardly notice them being hollow.
No, but you certainly can if you want to. I have made these with egg whites that are straight from the refrigerator. I usually measure them first so that they a room temperature when starting the meringue. I don’t recommend using egg whites from the carton.
Yes, you can skip it, but many people who make French macarons feel like it helps stabilize the egg whites when making the meringue. If you have struggled with French macarons in the past and haven't used it, give it a try and see if it makes a difference for you! If you don't have any though, you can make the recipe without it and will likely still have good results.
Yes, absolutely! This same approach would be delicious with Cap'n Crunch or Cinnamon Toast Crunch, to name a couple of our other favorite Cereal Flavors.
Tips for Success
- Prep and weigh all ingredients before starting. Things move quickly and easier to having everything weighed out to make the macaron shells.
- You want to flip your baking sheets upside down. I know this sounds weird, but this helps provide better airflow to the macarons and more even baking.
- Having the correct oven temperature for macarons is critical. I recommend having an oven thermometer. If you have problems with cracked shells or spreading macaron shells, consider lower the temperature by about 10 – 15 degrees. You could even pipe a few macarons on the mat to dry and test the oven temperature instead of doing a full pan.
- Gel food coloring (affiliate link) is what is recommended for making macarons. You can also use powder food coloring. I recommend adding the food coloring at the end of making the meringue in order to avoid streaks. You can also add it during the macaronage stage, this is helpful if you want a darker color. Keep in mind adding too much food coloring can cause your macarons to have a funky taste or leave coloring on a person’s mouth/teeth.
What if my macarons don't develop feet?
This can also happen for a number of reasons. Humidity or the possibility these needed more time to dry. You also might have an oven temperature that is too low. You could try increasing the temperature by 10 – 20 degrees. Try changing one of these things, but don’t try changing everything.
People can get hung up on whether or not their macarons develop feet, and while they are a sign of a properly made macaron, it's not the end of the world if it takes a batch or two to figure it out. Even without feet, these will still be tasty to eat.
Storage Instructions
For best results, allow macarons to mature for at least 24 hours, although you can absolutely enjoy them the same day they are made. But for the best taste and flavor, macarons need to mature for at least 24 hours in the refrigerator.
Macarons should be stored in an airtight container in a refrigerator for up to five days. Take them out of the refrigerator for about 30 minutes to bring to room temperature to enjoy.
Freezing Macarons
You can absolutely freeze macarons! They freeze and thaw great so you can have a yummy treat anytime you want one!
I recommend storing them in a freeze-safe air tight container. They should be good in the freezer up to one month. When removing, place them in the refrigerator the day before you plan to serve them or let them thaw on the counter for an hour or two.
More Macaron Recipes
- Apple Pie Macarons
- Lemon Macarons
- Chocolate Macarons
- Jolly Holiday Raspberry Rose Macarons
- Peppermint Macarons
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Fruity Pebbles Macarons Recipe
Ingredients
Shells
- 3 large egg whites, room temperature (95g)
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar (100g)
- Gel food coloring (affiliate link)
- 1 ¼ cups almond flour (125g)
- 1 cup powdered sugar (113g)
- 2 Tablespoons Fruity Pebbles cereal, crushed
Cereal Milk
- ½ cup Fruity Pebbles cereal
- ½ cup milk
Filling
- 8 Tablespoons salted butter, softened
- 2 cups powdered sugar
- 3 Tablespoons cereal milk
- â…“ cup marshmallow cream
- â…” cup Fruity Pebbles cereal, crushed
Instructions
- Before starting, wipe down bowls, attachments, spatulas, and baking mats with vinegar to eliminate any grease or residue. This is essential to help make sure your macarons come out correctly. Sift together the almond meal and powdered sugar in to a medium bowl. Set bowl aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer. Turn on the stand mixer on low and mix the egg whites until foamy for 2 – 3 minutes.
- With the mixer running, slowly start to add the granulated sugar to the egg whites. Once all the sugar has been added, increase the stand mixer speed to medium speed and continue to mix until your meringue reaches stiff peaks. This takes around 5– 6 minutes, but be sure to check it often to avoid over-mixing.
- Once the meringue is done, turn the mixer to low speed and slowly add drops of food coloring (affiliate link). Wait until one drop is completely mixed into the meringue before adding another drop. (I added about 6 – 7 drops of food coloring (affiliate link).) Remove the mixing bowl from the mixer.
- Begin the macaronage process. Add half of the powdered sugar/almond meal mixture to the egg whites. With a large flexible spatula fold until combined. Then add the remaining mixture to the egg whites and fold in until incorporated.
- Continue mixing by scraping the batter against the side of the bowl. The batter is done being mixed once the batter flows in ribbons off the spatula. Test the batter for doneness by trying to make a figure 8 with the batter while is it falling off the spatula into the bowl. It’s done if the ribbon does not break. Be careful not to over-mix.
- Line an upside-down baking sheet with silicon baking mats, preferably ones with circle templates for macarons.
- Fill a piping bag with a round piping tip with the batter. Pipe the batter on the baking mat following the template on the mat. Once done piping, carefully rap or bang the pan on the countertop to get rid of any air bubbles. Using a toothpick or scribe, pop any air bubbles. Quickly then top with the crushed fruity pebbles on the macarons.
- Preheat your oven to 300°F while allowing your macarons to dry for 30 – 45 minutes until a skin forms. This may take longer depending on humidity.
- Bake each tray separately for 13–14 minutes. Remove from the oven and allow macarons to cool completely on the mat. Do not remove until completely cooled (about 15–20 minutes).
- While the macarons are baking, start preparing the fruity pebbles buttercream. Begin by crushing the fruity pebbles in a ziplock bag. Make sure the pieces are small in order to avoid them getting stuck in the piping tip. Set aside.
- To make the cereal milk, to a small bowl add the cereal and milk and let it sit for 20 – 25 minutes. Using a mesh strainer strain out the milk. You will need around 4 tablespoons of the cereal milk.
- Ina stand mixer bowl, beat the butter until smooth and creamy. Add the powdered sugar, marshmallow fluff, and 2 tablespoons of cereal milk. Mix this together until smooth. Pour in the crushed fruity pebble crumbs and fold in with a spatula. Add an additional spoonful of cereal milk if it is too thick or an additional ¼-½ of powdered sugar if the mixture is too thin. Transfer the filling in a piping bag.
- Before filling the macarons, match up each up into pairs that are similar in size. Pipe the filling onto the bottom side of one shell, then sandwich it together with its match.
- For best results, allow macarons to mature for at least 24 hours, although you can really begin to enjoy them right away if you just can't wait. Store macarons in an airtight container in the refrigerator for up 5 days. Bring to room temperature for 30–45 minutes before eating them.
Notes
- Storage: Macarons should be stored in an airtight container in a refrigerator for up to five days. Take them out of the refrigerator for about 30 minutes to bring to room temperature to enjoy.
- Freezing: Store the macarons in a single layer in a freezer-safe air tight container. They should be good in the freezer up to one month. When removing, place them in the refrigerator the day before you plan to serve them or let them thaw on the counter for an hour or two.
