I never really ate Fruity Pebbles as a child--or any overly sugary cereal for that matter--but I certainly think I am making up for it as an adult! I must admit, I feel a little silly every time I go through the check out with a brightly colored cereal box that any kid would be jealous of.
Since I get so, SO many questions about my macaron making process, I wanted to include everything from the meringue to the piping of the shells to the sandwiching of the final macarons--so if you are just looking for my recipe go ahead and just peek below, and if you are just curious about the final look go ahead and skip past the beginning tutorial.
If you have any questions about this particular macaron flavor/process or any of my other macarons, go ahead and leave me a question in the comments section below! And if you have any requests for future macaron flavors or other tutorials you would like to see here, let me know that as well!
Macaron Shells (French Method)
Whites 100g
Sugar 90g
Almond Powder 130g
Powdered Sugar 130g
*Crushed Fruity Pebbles for the top of the shell
-- After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes). Cool and match before filling with Fruity Pebble Buttercream
Fruity Pebble Buttercream
Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT
Crushed Fruity Pebbles TT
-- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla then mix in the fruity pebble crumbs by hand.
Thank you so much for watching! I will see you soon for more adventures in my kitchen :)
Maddie
Filmed on my iPhone x and Nikon D5300
Edited in iMovie
Music from artlist.io
Find me on instagram @maddiebrehm
25 мар 2020
