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a bunch of macarons sitting on a cream colored surface surrounded by cereal
5 from 3 votes
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Fruity Pebble Macarons

Inspired by a childhood favorite cereal, these fruity pebble macarons are full of orange, lemon, and cherry flavored fruity pebbles on top of the shells and also soaked into the buttercream.
Servings 20 macarons
Prep 1 hr 5 mins
Cook 13 mins
Total 1 hr 38 mins
Course : Dessert
Cuisine : French
Author : Cambrea Gordon


  • 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
  • 140 grams almond meal
  • 107 grams egg whites room temperature
  • 110 grams sugar
  • ¼ teaspoon cream of tartar
  • 1-2 drops gel food coloring, blue, purple, or yellow
  • 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 egg whites
  • 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
  • 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, mix the butter on low until smooth and lump free, about 1 minute.
    8 tablespoon unsalted butter, very soft
  • Mix in the powdered sugar on low, then increase the speed to medium and mix for 2-3 minutes until it looks very light and fluffy.
    1 cup powdered sugar
  • Drain the milk from the fruity pebbles and add the cereal to the mixing bowl. Mix until is incorporated completely into the buttercream.

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!


If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Expert Tips
  • 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. 


Serving: 1serving | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g