If you’ve been with me for awhile, you know that I’m a french macaron lover. I love making them and eating them. I’ve made quite a few of them already. This time, I incorporated cereal into the mix. These little guys were gone in a blink of the eye.
I had an awesome opportunity to review a silicone macaron baking mat from The Simple Baker.
Let me start by saying, I’m in love with the mat. I will be buying another one with the money out of my own pocket because I love them this much. First of all, the templates on the mat are the perfect size. They even added little ears if you wanted to make bear macarons. Adorable!
Secondly, the circles are the perfect size. These make the cutest, petite macarons. You don’t have to spend time trying to match up your sizes, if you’re picky. No more drawing circles on your parchment paper. I cannot rave enough about the mat.
Thirdly, sometimes when you buy silicone mats that have been rolled up in the box for however long, will not, I repreat will not lay flat. It seriously drives me batty. This mat is stiff enough that no matter how long it’s rolled up, it lays flat. That is amazing and a relief for me.
The people from The Simple Baker were sweet enough to give me a code for my readers to get 40% off the mat through Amazon. Head over there now and enter this code, “VIPSTOMO” to get the deal.
My favorite way to eat cereal, other than with loads of sugar and the minimum amount of milk, is dry. So, what I’m getting at is that these macarons didn’t stand a chance. It was like my dream cereal/macaron. They had plenty of sugar, I didn’t have to have milk, and I got to eat the cereal dry. Heavennn! I think I have to make many, many more of these kinds of macarons.
Seriously though. My husband ate most of them. Not me. I would never binge eat. On sweets. 3-4 times a week. Every week. Then whine about not being able to maintain a good weight. Not this girl. She’s learned that lesson.
Mehh. Okay, I haven’t learned anything other than I can blame it on being a dessert food blogger. That’s my excuse and I use it often.
This time around I used blanched slivered almonds to make my almond meal. I really love how white the macarons came out. No dark skins popping up. I think I might try to keep these blanched almonds on hand. I mean, I don’t mind the bits of brown through my macarons on occasion, but I’m digging the white.
Fruity Pebbles French Macarons
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites room temperature
- ¼ cup granulated sugar
- pinch of salt
- ¼ tsp. cream of tartar
- 1/4 cup fruity pebbles crushed
- 1/4 cup butter room temperature
- 1/4 cup coffee creamer powder
- 1 cups powdered sugar
- 2 tsp. vanilla extract
- 1 T. milk
- 1/3 cup fruity pebbles crushed
- Place your silicon baking mat on a cookie sheet.
- Sift together the almond flour and powdered sugar. If you can't find almond flour you can always make it with almonds and a food processor. Finely grind the almonds and sift through a fine mesh sifter. Discard or snack on any large pieces.
- In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
- Add in the granulated sugar, salt, and cream of tartar. Mix on high until a stiff peak meringue forms.
- Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula. All together you'll want to have about 65 turns of this mixture. If you don't mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
- Repeat with the rest of the almond flour/powdered sugar mixture.
- Preheat oven to 300 degrees.
- Fill a piping bag with the macaron shell filling. I just used a coupler on the end of my piping bag. Pipe macaron shells on the baking sheet. Place the crushed Fruity Pebbles on the tops of each of the macarons.
- Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour.
- Place in the oven for about 18 minutes until they no longer stick to the parchment paper.
- Let the macaron shells cool.
- In a mixing bowl, add the butter and and creamer. I used fat-free coffee creamer, but regular will work fine! Mix until light and fluffy.
- Add in the powdered sugar, vanilla, and milk. Mix on low until the powdered sugar is incorporated. Turn the speed to high and mix for an additional 3 minutes.
- Stir in the crushed fruity pebbles. I left some of the fruity pebbles whole, some coarse, and some very fine. The different textures were fun.
- Fill the macaron shells with the frosting using a piping bag or sandwich bag. Give the top shell a slight twist to press the frosting down a little. Any other way will crack the shell.
What other cereal macarons would you like to see made? Let me know down below in the comments. Also, be sure to head over to Amazon and take advantage of the 40% off on this mat!
I received this silicon macaron baking mat for review purposes. I was not compensated in any way. All opinions are my own. This post contains affiliate links. Cookie Dough and Oven Mitt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com