Fruity Pebble Macarons

A classic childhood favorite, these fruity pebble macarons are made with a soft and chewy French macaron shell, a cereal milk-infused buttercream frosting, and an extra sprinkle of cereal on top. With flavors like fresh orange, tart lemon, and sweet cherry all together, they’re the ultimate sweet and fruity dessert.

Fruity pebble macarons are just one of the many fruity pebble desserts I’ve created that are always huge hits with readers.

The fruity flavor just can’t be beaten, which is why I used them to make fruity pebble cake and fruity pebble donuts!

Ingredient Notes and Substitutions

• Almond meal– this recipe calls for a blanched almond meal and should not be substituted.
• Egg whites– this recipe calls for large egg whites from fresh eggs. They should not be substituted for carton whites as these will not whip properly.
• Gel food coloring– any pastel color is great for these macarons. However, you should use gel or powdered food coloring only because they don’t have as much water content, which can result in a liquidy batter.
• Unsalted butter– it should be super soft and warm for making the buttercream.
• Fruity pebbles– you can substitute the fruity pebbles for any of your favorite cereals!

Recipe Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step 1: Sift the blanched almond meal and powdered sugar into a large bowl together. Any large pieces of almond meal that won’t go through the sifter can be tossed.

Step 2: Whip the egg whites until they form a stiff meringue, about 10-15 minutes. Add the dry ingredients into the egg whites in thirds to not deflate the batter too much. Then use a rubber spatula to fold them together.

Step 3: Fill a piping bag fitted with a small round tip with the batter and pipe it directly over the top of a Silpat-lined baking mat.

Step 4: Drop the tray a few times on the counter to release any air bubbles. You can pop any bubbles with a toothpick.

Step 5: Sprinkle the tops with crushed fruity pebbles and then allow them to rest until a skin forms. Bake for 13-14 minutes, then cool completely on a wire rack before removing them from the tray.

Step 6: In a small bowl, soak the fruity pebbles in the milk. Set aside.

Step 7: Whip the butter in a mixing bowl with a paddle attachment until smooth and lump-free. Add the powdered sugar gradually and whip until light and fluffy, then add the soaked fruity pebbles and milk. Whip on high until the buttercream is super light and fluffy.

Step 8: Fill a piping bag with the buttercream and pipe dollops on the bottom of the macaron shell. Sandwich the filling with the other macaron shell.

Baking Tips

• Top the shells with cereal before resting: if you wait too long, the shells will start to form their skin the cereal won’t stick. 
• Let the macarons mature in the fridge overnight– Allow them to mature in the fridge for at least 12-24 hours. This is when the moisture from the buttercream seeps into the shells and makes them soft and chewy.

Variations

You can easily substitute any cereal instead, like these other ideas:

• Lucky Charms macarons
• Captain Crunch macarons
• Cinnamon Toast Crunch macarons

You can also fill them with a small scoop of vanilla ice cream and then roll them in cereal for macaron ice cream sandwiches!

Storage and Freezing

• Once baked, French macarons should be stored in the fridge or freezer to keep them soft and fresh.
• They can be kept out on the counter for a few hours, then they should be put in the fridge. If they sit out for too long they will lose their soft texture and get stale and crisp.

FAQs

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