Fruity Pebble Macarons Recipe

These Fruity Pebble macarons are a colorful, playful twist on classic French macarons. This recipe includes practical tips for bright, flavorful shells and reliable results, plus a simple assembly method so you can enjoy colorful, crunchy-sweet macarons at home.

Fruity pebble macarons on a white countertop.

Fun Fruity Pebble Macarons

Bright, crunchy, and full of nostalgic cereal flavor, these Fruity Pebble macarons add a whimsical twist to a classic treat. The cereal is finely ground into the cookie shells and folded into the frosting, with a few extra pebbles sprinkled on top for color and texture. Making macarons requires attention and practice—they are not foolproof—but the process is rewarding and the results are worth it.

Key techniques that help here are the same as for any successful macaron: accurate weighing of ingredients, careful meringue formation, and the macaronage process where you gently deflate and fold batter to the right consistency. If you’re new to macarons, read the tips below before you begin so you can avoid common pitfalls.

What You Need

These macarons use just eight main ingredients (plus the Fruity Pebbles cereal). Below are the essentials and why each matters.

Overhead view of ingredients including fruity pebbles, almond flour, eggs, and more.

Egg whites. Use fresh whole eggs separated carefully—any yolk will prevent the whites from reaching stiff peaks. Room-temperature whites whip more reliably than refrigerated straight-from-carton whites. Liquid carton egg whites are not recommended due to inconsistent performance.
Almond flour. Superfine, blanched almond flour gives a smooth, pale shell. Unblanched almond flour works but will show flecks of brown almond skin in the finished shells.
Sugars. This recipe uses both powdered (confectioners’) sugar and granulated sugar. Powdered sugar blends with the almond flour for a light texture, while granulated sugar stabilizes the meringue.
Cream of tartar. Optional but helpful: it stabilizes the meringue and is especially useful for beginners. If needed, a small amount of lemon juice or white vinegar can substitute.
Vanilla and salt. Small amounts of vanilla and salt round out the flavor of the shells. The frosting can be left unflavored with vanilla if you prefer.

SAM’S TIP: If you can’t find superfine almond flour, pulse regular almond flour with the powdered sugar in a food processor in short bursts until superfine. Be careful not to over-process or you may form almond butter.

Macarons made with fruity pebbles arranged on a white countertop.

Macaron Making Tips

Weigh ingredients. Use a kitchen scale for accuracy — macarons are sensitive to small variations in measurements.
Keep equipment clean and dry. Bowls, spatulas, and beaters must be grease-free. Even a small amount of fat will affect meringue stability.
Use room-temperature egg whites. They whip up faster and stronger. If you forget to bring eggs to room temperature, place them in warm water briefly and dry thoroughly before cracking.
Add granulated sugar gradually. Slowly sprinkling in the sugar while beating ensures a smooth, stable meringue.
Watch humidity. High humidity slows skin formation on the shells. Wait until the surface is dry to the touch before baking.
Test your oven. Oven temperature and bake time vary between ovens; watch the first batch closely and adjust temperature or time as needed.
Mature the macarons. Resting filled macarons in the refrigerator for 24 hours can improve flavor and help fill small hollows inside shells.

SAM’S TIP: Reserve a handful of whole Fruity Pebbles to sprinkle on top of each piped shell. The ground cereal blended into the batter lightens in color when mixed, so extra pieces brighten the finished look.

How to Make Fruity Pebble Macarons

Prep

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Separate egg whites into a clean, dry bowl. Make sure no yolk contaminates the whites.
Crush the Fruity Pebbles to a fine powder using a food processor or by placing them in a sealed bag and pounding gently with a rolling pin.
Sift together the powdered sugar, ground Fruity Pebbles, and almond flour to remove lumps and ensure an even texture.
Whisk those dry ingredients briefly to combine, then set aside.

Meringue

Beat the egg whites on medium speed until foamy, then add cream of tartar and salt and mix about 30 seconds.
Slowly add the granulated sugar, about one tablespoon at a time, beating briefly after each addition until the sugar dissolves into the egg whites.
Add vanilla and increase speed to medium-high, whipping until the meringue holds thick, fluffy, stiff peaks.

Macaronage & Assembly

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Fold the dry mix into the meringue in three additions, gently combining each portion before adding the next.
Macaronage: Fold, scrape, and press the batter against the bowl to deflate some air. Continue until the batter flows smoothly and drops off the spatula in a continuous ribbon that will form a loosened figure-8 for about 10–15 seconds.
Pipe the shells: Transfer batter to a piping bag fitted with a round tip and pipe 1½-inch rounds onto parchment-lined baking sheets. Tap the tray firmly on the counter to release air bubbles and, if desired, sprinkle extra crushed Fruity Pebbles on top. Let the shells rest until a dry skin forms, usually 25–30 minutes.
Bake: Preheat the oven to 325°F (160°C) and bake one tray at a time for 10–11 minutes on the center rack, rotating halfway through. Shells are done when the feet are dry and the tops are set.
Cool and fill: Allow shells to cool completely, pair matching sizes, and sandwich with Fruity Pebbles frosting. For best texture and flavor, mature filled macarons in an airtight container in the fridge for 24 hours, then bring to room temperature before serving.

SAM’S TIP: To fill a piping bag without help, set the bag in a large cup and fold the top edge over the cup rim. Pour the batter in that way for an easy, steady fill.

Overhead view of a plate with three macarons made with fruity pebbles arranged on top.

Frequently Asked Questions

Should I age my egg whites beforehand?

Aging egg whites can help beginners or those in humid environments. To age, place separated whites in a covered container in the fridge for at least 24 hours, then bring them to room temperature before using. Many experienced bakers skip aging and still achieve excellent results.

What is macaronage?

Macaronage is the folding and smoothing process that brings meringue and dry ingredients together. It removes just enough air to create the correct batter consistency. The batter is ready when it flows in a steady ribbon and a formed figure-8 holds for about 10–15 seconds before relaxing.

Can I add food coloring?

Yes. Gel food coloring is best because it adds color without thinning the batter. Add coloring when you add the vanilla to the meringue so it disperses evenly.

I hope you enjoy making these Fruity Pebble macarons — they’re a fun project and a delicious, colorful treat. If you try them, take note of which steps worked best for your kitchen and adjust oven temperature or resting time as needed.

Enjoy!

Fruity Pebble Macarons

Colorful and fruity macarons with Fruity Pebbles in the shells and frosting. Makes about 24 macaron sandwiches.

Recipe Details

Prep: 35 mins | Bake: 11 mins | Resting: 30 mins | Total: ~1 hr 15 mins | Yield: 24 macaron sandwiches

Ingredients

145 g (1 1/3 cup) almond flour
145 g (1 1/4 cup) powdered sugar
10 g (about 3 tbsp) finely crushed Fruity Pebbles, plus extra for topping
110 g egg whites, room temperature (about 3 large egg whites)
90 g granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon table salt
1/2 teaspoon pure vanilla extract
1/2 batch Fruity Pebbles frosting (prepare separately)

Instructions

Line baking sheets with parchment. Sift together almond flour, powdered sugar, and crushed Fruity Pebbles; whisk to combine.
In a clean, dry bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt and mix 30 seconds.
With the mixer on medium, add granulated sugar gradually, about 1 tablespoon at a time, beating 30 seconds after each addition until sugar is fully incorporated.
Add vanilla and whip to stiff, glossy peaks.
Fold the dry mixture into the meringue in three additions. Use broad strokes, scrape the bowl, and periodically press batter against the bowl to deflate. Continue until batter flows in a ribbon that forms a loose figure-8 and relaxes back within 10–15 seconds.
Pipe 1½-inch rounds onto prepared sheets, tapping trays to release air. Sprinkle extra crushed Fruity Pebbles if desired. Let shells rest until a dry skin forms, about 25–30 minutes.
Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 10–11 minutes, rotating halfway. Shells are done when feet are dry and tops are set.
Cool completely, pair similar-sized shells, and sandwich with Fruity Pebbles frosting. For best texture, refrigerate filled macarons in an airtight container for 24 hours before serving.

Notes

Superfine, blanched almond flour yields the best appearance. Use a round piping tip (Ateco 804 recommended) for even shells. Store unfilled shells at room temperature up to one week or freeze for several months. Filled macarons keep refrigerated up to two weeks; mature in the fridge one day before freezing for best results.