Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutesminutes
Cook Time 18 minutesminutes
Resting Time (Approximately) 1 hourhour
Total Time 2 hourshours3 minutesminutes
Servings 45macarons
Ingredients
Macaron Shells
250gramsfinely ground almond flour (blanched)
25gramsfruity pebbles (finely ground)
250gramspowdered sugar
210gramsegg whites (from about 6-8 eggs)
210gramsgranulated sugar
pinch of cream of tartar
Fruity Pebbles Filling
1stickunsalted butter (room temperature)
1/2cupmarshmallow fluff
1/2cuppowdered sugar
2cupsFruity Pebbles cereal (plus extra for the macaron shells)
1/2teaspoonpure vanilla extract
1/8teaspoontable 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
The macaron shells are made based off a recipe from Laduree: Sucre