Fruity Pebble Cereal Macarons

With a soft and chewy French macaron shell, these cookies are filled with a fruity pebble milk infused buttercream frosting and sprinkled with extra cereal for the ultimate sweet and fruity dessert.

Combine 124 g powdered sugar, 140 g almond meal in a large bowl.

Whip 107 g of egg whites to stiff peaks and add pastel food coloring of choice

Pipe the macaron batter with a small round tip on a silpat lined baking mat

Pop any air bubbles with a tooth pick

Sprinkle fruity pebbles on top of the macarons and bake at 300 F for 13-14 minutes

Soak 3/4 cup of fruity pebbles in 1/4 cup of milk until very soggy

Add the fruity pebbles to the buttercream and mix to combine

Pipe a dollop of buttercream onto each macaron shell

Get the full recipe via the link below!