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Fruity Pebbles Marshmallow Macarons

Macaron filling recipe fruity pebbles marshmallow
Course Dessert
Cuisine American, French
Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutes
Cook Time 18 minutes
Resting Time (Approximately) 1 hour
Total Time 2 hours 3 minutes
Servings 45 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

The macaron shells are made based off a recipe from Laduree: Sucre