Okay I hate Fruity Pebbles and any “fruit” cereal but so many people were asking for Fruity Pebbles macarons so I powered through the many taste tests until I came up with something that even I liked. Turning this into a Fruity Pebbles Marshmallow macaron filling recipe instead of just plain old Fruity Pebble macarons seemed to do the trick.
They are like Rice Krispies treats but with Fruity Pebbles. I have some die-hard fans of these. The word “macaron” can’t come up around my bro-in-law without him yelling “bring back the Fruity Pebbles macarons!”
With most of my macarons I’ll use the classic shell, but these have some Fruity Pebbles in the shell, and sprinkled on top for a little extra crunch.
Also, this filling is pretty sweet. If you want to cut the sweetness a bit, add a little heavy cream to the filling. Start with a teaspoon and go up from there. You don’t want to add too much or the filling won’t set in the macarons and you’ll have a mess.
OR! you could dip these into milk. It just sounds like it would work. I do not know why.
These are also very good dipped in milk.
Fruity Pebbles Macaron Filling Recipe with Marshmallow Fluff // Looking for an easy macaron filling? These Fruity Pebbles macarons are one of the best French macaron filling recipes I’ve ever made and it’s so simple. We make a French macaron shell with Fruity Pebbles in the shell and sprinkled on top. The macaron shells are then filled with a Fruity Pebbles Marshmallow buttercream.
Macarons are sometimes very tricky to make, but this easy French macaron recipe is a beginner step by step guide that will show you how to make macarons from scratch. If you need help filling macarons, this recipe will also show you how to pipe macarons. This tasty homemade Fruity Pebbles macaron recipe is the perfect gluten free dessert!
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
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Fruity Pebbles Marshmallow Macarons
Ingredients
Macaron Shells
- 250 grams finely ground almond flour (blanched)
- 25 grams fruity pebbles (finely ground)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Fruity Pebbles Filling
- 1 stick unsalted butter (room temperature)
- 1/2 cup marshmallow fluff
- 1/2 cup powdered sugar
- 2 cups Fruity Pebbles cereal (plus extra for the macaron shells)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon table salt
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift 1/3 of the dry mixture and 1/3 of the ground fruity pebbles over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Sprinkle with crushed fruity pebbles.
- Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Fruity Pebbles Filling
- In a stand mixer, add the butter and marshmallow fluff. Use the paddle attachment to whip it together until it's light and fluffy.
- Turn the mixer off then add the powdered sugar, vanilla, and salt. Turn the mixer on low and gradually increase until it's at medium high speed. Whip this together until it's smooth.
- Add the 2 cups of Fruity Pebbles and gradually increase the speed until it's about medium. You'll want to whip it until most of the Fruity Pebbles are crushed but still a little crunchy.
- Put the filling into a piping bag and pipe onto macaron shells.
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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The Comments
Tesla
Where can I ORDER fruity pebble macaroons? I don’t want to make them I want them perfect. ? Any ideas?
Michelle Adams
> TeslaHi! You can order them here: https://shop.michellesmacarons.com/collections/macarons/products/macarons-for-parties-weddings
Thanks!
Michelle
Joyce O'Brien
Michelle, My daughter is getting married in June. I want to make macarons for her sweet table. I think I have a pretty good handle on the cookies except for the filling. This is an out door wedding in the heat. I made macarons and used a cream cheese whip cream filling. They are delicious however I test froze them for a week. I took them out and the family raved about them. But after several hours sitting out they began to get gooey and melt the cookie. RUINED! So now I need to know a recipe for there filling that will hold up better after thawing. HELP!
Thank you, JOB
Michelle Adams
> Joyce O’BrienHi Joyce! I totally feel your pain! Those delicious creamy fillings betray us so quickly. Peanut butter buttercream, cookie dough, and frosted animal cracker are my go-to flavors if I need them to last long out of the fridge.
Mel
> Michelle AdamsHi Michelle! I’m wondering if the recipe for the buttercream needs to be updated. A full 2 cups of fruity pebbles resulted in some pretty chunky buttercream – definitely not pipable! It’s also possible I did something wrong but I wanted to check first. Thanks!
Stacey K Wilson
Hi Michelle
I made your fruity pebbles Macs
I halved the recipe.
I’m thinking I did something wrong. They tasted amazing
But the batter was thick And seemed dry.
No matter how much I stirred. It wouldn’t loosen up.
Piped them out ok. They baked good got feet, the tops Shells was very thin and brittle. No hollows
Trying again making full recipe. Thank you for all your amazing recipes
Michelle Adams
> Stacey K WilsonHi Stacey! That’s interesting! What brand almond flour did you use?
Alexis
I might be missing something.. but I only see the recipe for the Fruity Pebbles filling, not the actual macrons. Am I blind? I would love to try the recipe!
Robin Malbon
Hi Michelle. I do t see where how much almond flour you are substituting with fruity pebbles?
Michelle Adams
> Robin MalbonHi! Thanks for letting me know. I just updated the recipe.
Andie
These taste excellent and turned out perfect! Loved that the shells had Fruity Pebbles in them too. Thank you for always sharing your macaron knowledge.