There’s something magical about the crunch of colorful cereal inside a delicate French macaron.
These Fruity Pebbles macarons are playful, sweet, and bursting with marshmallow-cereal flavor.
They’re fun to make and even more fun to share.
Why You’ll Love This Recipe
The shells are light and crisp with a beautiful chewy interior.
Cereal milk filling adds a nostalgic twist that makes every bite unique.
Fruity Pebbles bring pops of color and crunch, making them as eye-catching as they are tasty.
These macarons store well, so you can prepare them in advance for any celebration.
What You’ll Need (Ingredient Highlights)
Almond flour keeps the shells delicate and smooth.
Granulated sugar and egg whites create a stable meringue base.
Fruity Pebbles cereal adds crunch and fun colors both inside and out.
Cereal milk infuses the buttercream filling with extra flavor.
Marshmallow cream brings a fluffy, sweet finish to the buttercream.
Pro Tips Before You Start
Always wipe mixing bowls and utensils with vinegar to remove any grease.
Let piped macarons rest until a skin forms before baking to ensure proper feet.
Use gel food coloring only—a few drops go a long way.
Weigh your ingredients carefully for consistent results.
How to Make Fruity Pebbles Macarons
Step 1 – Prep the dry mi
Sift almond flour and powdered sugar together, then set aside.
Step 2 – Make the meringue
Whip egg whites with cream of tartar until foamy, then gradually add sugar.
Continue mixing until stiff peaks form.
Step 3 – Add the color
Mix in gel food coloring, one drop at a time, until you reach your desired shade.
Step 4 – Macaronage
Fold the dry mixture into the meringue in two parts, mixing until the batter flows in ribbons.
Test by drawing a figure 8 without breaking.
Step 5 – Pipe the shells
Pipe onto lined baking sheets, tap to release air bubbles, and top with crushed Fruity Pebbles.
Let sit 30–45 minutes until a skin forms.
Step 6 – Bake
Bake at 300°F (150°C) for 13–14 minutes.
Cool completely before removing from mats.
Step 7 – Make cereal milk
Soak Fruity Pebbles in milk for 20 minutes, then strain.
Reserve about 4 tablespoons.
Step 8 – Make the buttercream
Beat softened butter until smooth.
Add powdered sugar, marshmallow cream, and cereal milk.
Fold in crushed cereal. Adjust with extra milk or sugar if needed.
Step 9 – Assemble
Pair shells by size, pipe filling on one, and sandwich together.
Let mature 24 hours for best flavor.
What to Serve Them With
Pair with a glass of milk for a nostalgic treat.
Serve alongside coffee or tea to balance the sweetness.
Use them as a colorful addition to party dessert tables.
Variations / Substitutions
Swap Fruity Pebbles with Cocoa Pebbles for a chocolate twist.
Add vanilla bean paste to the buttercream for extra depth.
Use white chocolate ganache instead of marshmallow cream for a richer filling.
Storage & Leftovers
Store in an airtight container in the fridge for up to 5 days.
Freeze in a single layer for up to 1 month; thaw in the fridge overnight.
FAQs
Do I really need to let macarons rest before baking?
Yes, resting allows the skin to form so they rise with proper feet.
Can I skip the cereal milk step?
You can, but it adds a unique flavor that makes these special.
What if I over-mix the batter?
Over-mixing makes shells spread too thin; aim for ribbon stage only.
How long should I let macarons mature?
At least 24 hours for best texture and flavor, though you can eat them right away.
Can I make these gluten-free?
Yes—macarons are naturally gluten-free since they use almond flour.
Final Thoughts
Fruity Pebbles macarons are playful, colorful, and delicious. They combine French technique with nostalgic cereal charm.
Once you master the method, these will be a standout treat for birthdays, parties, or simply to brighten your day.
Fruity Pebbles Macarons
Ingredients
Method
- Sift almond flour and powdered sugar.
- Beat egg whites with cream of tartar until foamy, then slowly add sugar.
- Whip to stiff peaks.
- Add gel coloring.
- Fold dry mix into meringue until batter flows in ribbons.
- Pipe onto lined sheets, tap to release air, top with cereal, rest until skin forms.
- Bake at 300°F for 13–14 minutes. Cool completely.
- See full steps with tips & photos → https://theboatshedcafe.com/fruity-pebbles-macarons/
Notes
- Aging macarons improves texture—crispy outside, chewy inside.
- Store in the fridge for up to 4 days or freeze shells (unfilled) for longer.
- Swap Fruity Pebbles with Cocoa Pebbles or other cereals for fun variations.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.