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Lucky Charms Treats Macarons with Marshmallow Fluff

Macaron filling recipe for Lucky Charms Macarons
Course Dessert
Cuisine American, French
Keyword french macaron filling recipe, lucky charm macarons, lucky charm marshmallow macarons, lucky charm treats
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

  • 275 grams finely ground almond flour (blanched)
  • 250 grams powdered sugar
  • 210 grams egg whites (from about 6-8 eggs)
  • 210 grams granulated sugar
  • food coloring
  • pinch of cream of tartar

Macaron Filling

  • 1 stick unsalted butter (room temperaturee)
  • 3 ounces marshmallow fluff
  • 1 cup powdered sugar
  • 1/2 ounce Lucky Charms (cereal only)
  • 1 ounce Lucky Charms (marshmallows only)
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/16 teaspoon salt

Macaron Toppings

  • 1/2 cup white chocolate
  • 1/2 tablespoon vegetable oil
  • food coloring
  • Lucky Charms (marshmallows only)

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 ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. 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. 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 Filling

  • Beat the butter and marshmallow fluff together with the paddle attachment until combined and fluffy
  • Add the Lucky Charms cereal only and beat until incorporated
  • Add the Lucky Charms marshmallows and the salt salt. Whip on low speed until incorporated then high until it's slightly fluffy
  • Add the vanilla and powdered sugar. Beat on low until combined, then high until fluffy
  • Add the heavy cream and whip until really light and fluffy
  • Put into a piping bag and pipe onto the cooled macaron shells

Adding the Topping

  • Melt the white chocolate
  • Add the vegetable oil and food coloring
  • Drizzle the white chocolate over the macarons and crush a Lucky Charms marshmallow on top

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 using the recipe from Laduree: Sucre