Fruity Pebbles are an absolute favorite and go-to cereals of choice for a lot of people. It’s hard to resist those little irresistible pebbles. They are crunchy, fruity, sweet, and absolutely delicious. Even if you’re not into fruit pebbles, this French macaron recipe works with whatever cereal you like!
So, in this recipe, we’ll learn how to cook Fruit pebbles french macarons from scratch. You can use this french macaron recipe to cook at home and you’ll get wonderful results.
So let’s put our baking hats on and make some Fruit Pebble French Macarons.
● 100 grams egg whites (approx. 3 large eggs) at room temperature
● 90 grams granulated sugar
● 1/4 tsp cream of tartar
● 125 grams of almond flour
● 125 grams of powdered sugar
● Teal gel food coloring (Avoid using liquid coloring)
● 1/4 cup Fruity Pebbles crushed
● 4 tbsp unsalted butter softened
● 2 cups powdered sugar
● 1/4 cup Fruity Pebbles crushed
● 1-2 tbsp almond milk
Sift together the powdered sugar and almond flour in a medium bowl and then set it aside.
Using an electric hand mixer, beat the egg whites on medium speed until they turn nice and foamy. Add cream of tartar and continue to beat until your whisk starts to leave visible trails in the foamy egg whites.
Once the trails are visible, gradually add the granulated sugar making sure each addition is fully incorporated before adding the next. Speed it up to medium-high and beat until soft peaks start to form. By soft peaks, we mean that the egg whites are falling back into itself slightly when the whisk is pulled out.
Now, add teal gel food coloring and beat on medium-high speed until stiff peaks form. By stiff peaks we mean that your meringue should be clumping inside your whisk and your egg whites should stand up straight once the whisk is pulled out. Do not over-whip your egg whites otherwise you risk drying them out which will cause problems down the line.
Add sifted dry ingredients to meringue and fold (don’t stir). Fold with a rubber spatula from the bottom of the bowl upward and then press the flat side of your spatula through the middle. This is also known as macaronage. If done right, this technique ensures that the air bubbles that you beat into your egg whites don’t deflate entirely when incorporated with the dry ingredients. You want to beat out some of the air that was created in the whipping of the egg whites, but not so much that it’s fully deflated and prevents your macarons’ signature feet from developing. Initially, the batter will look very thick but it will get thinner as you fold. Repeat the folding until the batter gets to a lava-like consistency.
Transfer the batter into a pastry bag with a round tip. Line two baking sheets with parchment paper and pipe out 1.5-inch rounds about an inch apart.
Tap the baking sheets firmly on the counter a few times. This will get rid of any air bubbles. Now, sprinkle the crushed Fruity Pebbles on the tops of each of the macarons.
Let the macarons rest and dry for 20-30 minutes or until they develop a skin. If there is high humidity, it might take an hour or more for them to dry. Lightly touch it to see if it’s ready to be baked. If the batter doesn’t stick to your finger, then it’s ready.
Preheat the oven to 300°F. Bake the macarons one tray at a time for 16-18 minutes.
Allow macarons to cool. If the macaron bottoms are a bit sticky, keep them on the tray to cool off for about 10-15 min. If the bottoms are already brown, they peel off cleanly.
While macarons are drying and baking, you can prepare the Fruity Pebbles buttercream filling. Beat the butter until light and fluffy. Add powdered sugar, milk, and crushed Fruity Pebbles (or any of your favorite cereal), and beat until all the ingredients are properly combined.
Finally, transfer the filling into a pastry bag and fill the macarons, then gently sandwich together!
And Voila! You have just made for yourself some yummy Fruit Pebbles French Macarons. We hope that you found the Fruity Pebbles french macaron recipe helpful. Let us know about your results in the comments below!
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