Cadbury Mini Egg Rice Krispies Treat
Servings: 50 whole macarons
Ingredients
- 1 stick (4 oz) unsalted butter (room temperature)
- 7 oz marshmallow fluff/creme
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3 cups Rice Krispies cereal
- 1 tablespoon heavy cream (if you need this to be Cottage Law approved, you can substitute this for an approved liquid) approximately, you might need a bit more
- 1/2 cup Cadbury Mini Eggs I like to coarsely ground these in the food processor but beware, it's very loud.
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. I like to add a little blue food coloring for a nice robin egg blue shell. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and marshmallow fluff until completely combined
- Add the powdered sugar, salt, and cream and beat until fluffy
- Add the Rice Krispies and beat until combined (no need to crush them ahead of time, they will crush when you mix them)
- Add the Cadbury Mini Eggs and mix until combined
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature". This filling is thicker so it will take a bit longer to mature.
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
- I like to add a little brown or blue food coloring to some water, vodka, or clear vanilla extract and lightly splatter it onto the shell to make it look like a robin egg.