Exclusive Feature: Fruity Pebble #Macaron #Recipe by Sprinkles, Sparkles, & Mostly Sugar free!

Calling all cereal lovers! We here at My Sweet Soiree would like to welcome Celina from Sprinkle, Sparkles, & <Mostly> Sugar Free as she exclusively shares her recipe for Fruity Pebble Macarons with us!!! Thank you Celina & We love love love this recipe! Very Creative!!

Here is what she has to share:

“Hi! My name is Celina from Sprinkles, Sparkles, and {Mostly} Sugar-Free and I’m visiting My Sweet Soiree to share a Super Fun, Super Yummy recipe with you today!

I don’t know about you, but I am a big kid at heart! I LOVE all of those fun and “Fruity” cereals, even though I know they are not the healthiest for me. Wanna know what else I love?

Macarons.

The French would probably be so mad at me for what I’m about to do. I know usually macarons are chic and fancy, but I’m going to be a rule breaker today and mix my love of Fruity Pebbles with my love of Macarons.

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*Making macarons scare a lot of people, but I assure you they are actually very easy and only use 4 main ingredients.

 

Fruity Pebble Macarons

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Fruity Pebbles Shell:

  • 90g egg whites
  • 30g granulated sugar
  • 200g powdered sugar
  • 110g almond meal
  • 45g Fruity Pebbles cereal
  • Fruity Pebbles for Garnish

Fruity Pebbles Buttercream Filling:

  • 1 stick of unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 tbsp. milk (I use almond milk, but you can use any kind) * Only add if Buttercream is too thick
  • ½ cup Fruity Pebbles cereal

Place the powdered sugar and almond meal in a food processor and give them a good pulse until the nuts are finely ground. Pour mixture into a small bowl

Place Fruity Pebbles food processor and chop until finely ground. Mix in with almond meal and powder sugar mixture.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not over beat your meringue or it will be too dry.

Add the almond meal and powdered sugar mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.

Fill a pastry bag fitted with a plain large tip (I use a Wilton size 1A) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined  macaron baking sheets (I got mine at World Market for $7.99 each).

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Sprinkle Fruity Pebbles on top of shells.  Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Preheat the oven to 300F. When ready, bake for 12 to 18 minutes, depending on their size. They are done when you can easily lift the shell off of the baking sheet without it sticking.

While shells are cooling place softened butter in bowl of stand mixer fitted with whisk attachment and whip until light and fluffy. Add in powdered sugar one cup at a time and mix until well combined. If buttercream is too thick add milk and mix well.

Place Fruity Pebbles in Food Processor and chop to a coarse consistency. Pour Fruity Pebbles into Buttercream and mix until they are well incorporated. Fill pastry bag fitted with the same size pastry tip as before with Fruity Pebble Buttercream. Place a small dollop of filling onto one shell and pair with another like size shell.

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These do count as breakfast. Right? :)”

You can follow Celina on Pinterest here! Follow her on Twitter here! And subscribe to the Sprinkles, Sparkle, & <Mostly> Sugar Free Facebook Page here! Let us know if you tried out her recipe!!!

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