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.
Why You'll Love This Recipe
- These French macarons taste JUST like a bowl of fruity pebbles!
- You can substitute the fruity pebbles for any kind of your favorite cereal.
Step by Step Video
Ingredient Notes and Substitutions
- Almond meal- this recipe calls for 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 powder 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!
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 wont 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 macaron 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, which you can pop with a tooth pick.
Step 5: Sprinkle the tops of the macarons with crushed fruity pebbles and then allow them to rest until a skin forms on the top. Bake the macarons for 13-14 minutes and then allow them to 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 in a little bit at a time and whip well 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 fruity pebble buttercream and pipe dollops on the bottom of the macaron shell. Sandwich the filling with the other macaron shell.
Now don't think these macarons are just for fruity pebbles, 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 the macaron shells with a small scoop of vanilla ice cream and then roll them in the cereal for fruity pebble macaron ice cream sandwiches!
Storage and Freezing Instructions
Once baked, French macarons should be stored in the fridge or freezer to keep them soft and fresh.
Store the baked macarons in an airtight container with a piece of parchment paper in between them if they're stacked to lock the moisture inside and keep them from staling.
The macarons 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.
FAQ + Expert Tips
- Top the shells with the fruity pebbles before resting, if you wait too long, the shells will start to form their skin and harden and the cereal won't stick to the shells.
- Let the cereal soak in the milk long enough to get really soggy- To get the best fruity pebble flavor you want the cereal to get really soggy so we can add not just the milk but the cereal as well.
- Let the macarons mature in the fridge overnight- The most important step in making macarons is allowing them to mature in the fridge for at least 12-24 hours. This time will allow the moisture from the buttercream to seep into the shells and make them soft and chewy, as well as bring out more of the fruity pebble flavor.
More Macaron Recipes You'll Love
- Earl Grey French Macarons
- Birthday Cake Macarons
- Chocolate Coconut Caramel Macarons (Samoa Copycat)
- Sweet Tart Macarons
- Red White and Blue Macarons
Fruity Pebble Macarons
- rubber spatula
- fine mesh sifter
- 5 qt stand mixer, mixing bowl and whisk attachment
- piping bag
- small round tip
- baking pan
- parchment paper or silicone baking mat
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 107 grams fresh egg whites, room temperature about 3 large eggs
- 110 grams sugar about ½ cup
- ¼ teaspoon cream of tartar
- 1-2 drops gel food coloring, blue, purple, or yellow
- ⅛ cup fruity pebbles, to sprinkle on top
- white vinegar for wiping down the mixing bowl
Fruity Pebble Buttercream
- ½ cup milk
- ¾ cup fruity pebbles
- 8 tablespoon unsalted butter, very soft
- 1 cup powdered sugar
- Sift the almond meal and powdered sugar into a large bowl and set aside.124 grams powdered sugar, 140 grams almond meal
- Wipe down the inside of the 5 qt stand mixing bowl with a paper towel dampened with white vinegar. Add the egg whites and attach the whisk attachment. Start mixing on speed 2 for 2-3 minutes or until the egg whites are foamy.white vinegar, 107 grams fresh egg whites, room temperature
- Add the cream of tartar and increase the speed to 3.¼ teaspoon cream of tartar
- With the mixer running, start sprinkling in the sugar a little bit at a time. When all the sugar has been added, increase the speed to 4 and continue mixing for 5 minutes.110 grams sugar
- Stop the mixer and add the food coloring. Continue mixing on speed 4 for 3 minutes more until the whites are glossy and the whisk holds a stiff peak that bends just at the tip.1-2 drops gel food coloring, blue, purple, or yellow
- Use a rubber spatula to transfer the egg whites into a large clean bowl.
- Add ⅓ of the dry ingredient mixture to the whites. Fold very gently with the rubber spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
- Line an upside down baking pan with parchment paper or silicone baking mat. Fill the piping bag fitted with the round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Sprinkle the tops of the shells with the fruity pebbles.⅛ cup fruity pebbles, to sprinkle on top
- Preheat your oven to 300 degrees F/149 degrees C.
- Allow the macarons to dry out and form a skin. This can take anywhere from 30-40 minutes depending on your humidity level. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- Bake for 13-14 minutes or until you can gently touch the top of the shell without it moving from the foot. Place on a wire rack to cool completely before removing.
Making the Fruity Pebble Buttercream
- In a small bowl, add the fruity pebbles and milk and stir them together. Set aside.½ cup milk, ¾ cup fruity pebbles
- In a stand mixing bowl with the paddle attachment, add the soft butter and mix on low speed until its smooth, about 1-2 minutes.8 tablespoon unsalted butter, very soft
- Stop the mixer and add the powdered sugar. Mix on the lowest setting (Stir) until the powdered sugar is mostly combined, then increase the speed to medium (speed 4) and whip for 2-3 minutes until its very light and fluffy.1 cup powdered sugar
- Stir the fruity pebble and milk bowl, then spoon out the fruity pebbles from the bowl and add it to the mixer with the buttercream.
- Starting on low, mix the buttercream until most of the liquid has been incorporated, then increase the speed to medium (speed 4 or 5) and whip for 2-3 minutes more, until the fruity pebbles are incorporated completely.
Assembling the Macarons
- Match up like sized macaron shells next to each other.
- Fill a piping bag fitted with a small round tip with the fruity pebble buttercream. Pipe a dollop of the buttercream onto the bottom of one of the macaron shells. Place the other shell on top. Continue until all of the macarons are filled and assembled.
- Place them in an air tight container and let them sit in the fridge overnight to mature and soften. Enjoy the next day!
- Store the macarons in the fridge overnight to allow the moisture in the buttercream to seep into the shell and soften it. Allow them to come to room temperature before enjoying!
- Forgot to take out your egg whites? Place your egg whites into a sealed mason jar and place it in a bowl filled with hot tap water. Let it sit for 5 minutes and you'll have perfectly warm egg whites.
- If you live in a humid area, resting could take you up to an hour. Do not place the pan underneath a fan, it will move the batter around and the shells will bake lopsided.
- The only ingredients that can be substituted is the cereal and choice of gel food coloring. The main macaron ingredients can NOT be substituted.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.