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.
- 2 sticks unsalted butter (room temperature)
- 1 cup marshmallow fluff/creme (it doesn't have to be exact - use about half of a 16oz container)
- 1 cup powdered sugar
- 4 cups Fruity Pebbles cereal (plus extra for the macaron shells)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon table salt
- 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 4 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.
- Macaron Shells: You'll use the classic macaron recipe for these, but add Fruity Pebbles to the shells. You do this by using 250 grams of almond flour, instead of 275 grams. Measure out 25 grams of Fruity Pebbles and grind them in a food processor or blender until they are pretty much a fine powder. Don't add this to the almond flour mixture yet.
- The ground Fruity Pebbles will be added after you've sifted the almond flour/powdered sugar mixture into the meringue. You do this because the Fruity Pebbles won't be ground finely enough to get through the sieve.
- Fold the batter like you normally would and pipe onto the sheets. Sprinkle more Fruity Pebbles onto the piped shells (don't grind these Fruity Pebbles - you can crush them a little bit but it's not necessary). Dry and bake like normal.
- Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
- Sandwich a macaron shell on top and refrigerate.
If you’re struggling to consistently make great macarons, check out my step by step macaron course. It’s an easy French macaron recipe that provides consistent results. There’s an option for a detailed guide and an option where you’ll get the guide and a video course. Check it out here.