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.
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Combine 124 g powdered sugar, 140 g almond meal in a large bowl.
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Whip 107 g of egg whites to stiff peaks and add pastel food coloring of choice
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Pipe the macaron batter with a small round tip on a silpat lined baking mat
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Pop any air bubbles with a tooth pick
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Sprinkle fruity pebbles on top of the macarons and bake at 300 F for 13-14 minutes
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Soak 3/4 cup of fruity pebbles in 1/4 cup of milk until very soggy
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Add the fruity pebbles to the buttercream and mix to combine
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Pipe a dollop of buttercream onto each macaron shell