Fruity Pebbles French Macarons

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.

Fruity Pebbles French Macarons


Let me start by saying, I love using a silicone mat for the macarons especially if they have round templates for you to pipe on. Perfect-sized macarons every single time and no more drawing circles on your parchment paper.

Fruity Pebbles French Macarons
Fruity Pebbles French Macarons

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.

brownie mix cookies
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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.

Fruity Pebbles French Macarons
Fruity Pebbles French Macarons

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
French macarons with Fruity Pebbles sprinkles in a glass bowl.

Fruity Pebbles French Macarons

4.82 from 16 votes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 24 tiny macarons
Calories 107 kcal


Macaron Shell

  • 1 cup almond flour
  • 1 ½ cups powdered sugar
  • 3 large egg whites room temperature
  • ¼ cup granulated sugar
  • pinch of salt
  • ¼ teaspoon cream of tartar
  • ¼ cup fruity pebbles crushed


  • ¼ cup butter room temperature
  • ¼ cup coffee creamer powder
  • 1 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • cup fruity pebbles crushed


Macaron Shell

  • 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 the 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 overmix, 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 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.


Calories: 107kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 30mgPotassium: 15mgSugar: 14gVitamin A: 85IUVitamin C: 0.2mgCalcium: 10mgIron: 0.2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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  1. Wow what a beautiful little treat! The colors of the cereal really pop against the macaroons. What a wonderful recipe

  2. I adore macarons! I had to try making them a few times before I got the hang of it. The dry weather and high altitude is a not good friend of macarons. I adore these white ones with all the fun fruity pebbles! Sigh! I might have to make these soon ..

    1. Thank you, Ansh. I also had to make them a few times before I got the hang of it. They can be tricky little guys!

  3. SUCH a terrific flavor! Reminds me of cereal milk from Momofuku milk bar--they make fruity pebbles-flavored things too. The mat looks so cool! Can't wait to see what else you make with i:)

    1. Thank you, June! I have to check out the cereal milk recipe. I have the cookbook in my stockpile of hoarded baking things!

  4. Your macarons turned out so beautiful and perfect feed/pied! I have egg whites aging in the fridge right now (day 4) - it's been awhile since I've made macs and somehow I've managed to freak myself out about making them again. Will have to look into the baking mat! 🙂

    1. Thank you so much! Those egg whites would be perfect for this recipe! Don't freak out! What's the worst that could happen? 😀

  5. I can't get over how ABSOLUTELY ADORABLE these are! Seriously!! I'm not a cereal girl at all, but I want to get my hands on those... most definitely!
    I love the mat too and I'm going to add it to my (ever growing) wish list 🙂 I am pinning and sharing this because it is too darn cute not to! I need a reminder that I have to try this...

  6. Such gorgeous macrons - and the baking mat seems so helpful for someone that is OCD about things being absolutely perfect like myself!

  7. What a great use for Fruity Pebbles. Never thought I'd see them on a macaron. They add such a nice colorful contrast and make an elegant confection super-fun. My pal CakeSpy would dig these!

    1. Thank you, Jameson! I never thought I would be putting them in a macaron, but I'm pretty happy I decided to go for it!

  8. I love macarons and your recipe and photos make me feel like I might be able to make them! That mat is awesome. Being able to visualize how big to make each one would really help me get a more even result. Plus, BEAR macarons?! Um...YES! Thanks for the coupon code! 🙂

    1. You can make them! It basically comes down to folding in the almond flour and egg whites. I hope you give these macarons a try!

  9. Wow! These photos are stunning! Plus, there's the fact that macaroons are just bound to be fantastic ... and adding super-cute Fruity Pebbles is fun-fun-fun! So excited to pin this to share! 😀

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