Fruity Pebble Macarons
I could try and be cool about this and write something kind of witty…but that’s just not my style.
DUDE!!!! I made Fruity freakin Pebble Macarons! Gone are the days where you just make Pistachio Macarons or Clementine Macarons. Imagine the possibilities!! Trix Macarons? Captain Crunch Macarons?? Cinnamon Toast Crunch Macarons?!
Oh…how the French must be hating me right now. I took their beautiful pretentious Macaron and tainted it with delicious, sugar laden, HFCS drizzled American cereal. It is a glorious shame.
If I were Superman, cereal would be my kryptonite. It can take down my diet in 2 seconds flat. I love the sugary kid ones (helllooooo Captain Crunch!) or the grown up ones like Cinnamon Chex or Frosted Shredded Wheat. I don’t care if it’s with milk, dry, on top of yogurt, or rolled up in marshmallows…I LOVE CEREAL. So it shouldn’t be a big surprise that I have found another way to use it in a dessert. 🙂
While Macarons are always a bitch to make, the results are fabulous. There is truly nothing like it. So after a few years of practice, I will share my 7 lucky tips/process with you so you can also get lucky with macarons!
1. For starters, I buy the egg whites in the carton. Some people age their own egg whites (separate the eggs from the yolk and let sit, loosely covered with a paper towel in the fridge for a week), but that always leads to me wasting a ton of yolks. Plus I have not had a single issue using the egg whites from the carton.
2. I always weigh everything out before starting. It’s just easier.
3. I use a mesh strainer for all of my dry ingredients to ensure there are no lumps. I hate using that metal sifter with the handle…it takes forever. Instead, I just dump all the dry ingredients into my mesh strainer and do a little wiggling and pushing with a spatula.
4. I add all the dry ingredients to the meringue at once. Most recipes will tell you to add the dry ingredients in two separate batches. For me, this means I will almost always over stir…leading to feet less, cracked meringues.
5. I never bake Macarons on a day that has rained (or is going to rain). Humidity sucks the life out of Macarons. Even on a no rain day, I let my Macarons sit for 45 minutes before baking.
6. When baking, I don’t rely so much on a time, as I do being able to easily pop them off the silpat. Once they are moveable, they are ready to come out of the oven. And I don’t worry if I accidentally over cook them a little…because they will soften once they are allowed to “mature”.
7. I always let my Macarons have plenty of time to mature before eating. Meaning, after filling them, I don’t eat them…for at least 24 hours. Instead they sit in the fridge for at least a day to do their thing. I have read many reasons why they must sit for so long…and no one seems to agree why they need that time. I think it has something to do with the shells sucking up some of the liquid from the filling….not that it matters what I think. All that matters is, let them sit! It’s soooo worth it!
So now that we all know you can make cereal flavored Macarons…what flavor should I try next?!
Fruity Pebble Macarons
- 75 grams powdered fruity pebbles, sifted **
- 75 grams almond meal, sifted
- 200 grams powdered sugar, sifted
- 100 grams aged egg whites
- 28 grams granulated sugar
- 5 grams powdered dehydrated egg whites
- 1 stick (1/2 cup) butter, room temperature
- 1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract