#EntertainingTreat

[afrolez]

The traditional French pastry is given a vibrant, crunchy makeover with these Fruity Pebble Macarons. For an added burst of fruity flavor and a delightful crunch, they are adorned with Fruity Pebbles cereal and filled with a creamy buttercream. Ideal for a tasty and entertaining dessert!

Ingredients: 150g almond flour. 150g powdered sugar. 120g egg whites aged, at room temperature. 50g granulated sugar. 1/4 cup Fruity Pebbles cereal crushed. 1/2 tsp vanilla extract. Purple food coloring optional. Fruity Pebbles cereal for decoration. 1/2 cup unsalted butter at room temperature. 1 cup powdered sugar. 1 tsp vanilla extract. Purple food coloring optional. Fruity Pebbles cereal for garnish.

Scott RInstructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until thoroughly mixed. To get rid of any lumps, sift the almond flour and powdered sugar mixture into a sizable mixing bowl. Any large almond pieces that get trapped in the sieve should be thrown away. Use a hand mixer to beat the aged egg whites in a different mixing bowl until they begin to foam. Add the granulated sugar gradually while beating. Beat until glossy meringue forms stiff peaks. If desired, add food coloring and vanilla extract. Beat in thoroughly. Using a spatula, gently fold the almond flour mixture into the meringue. Don't overmix and be gentle. The batter needs to flow like lava and be thick. Spoon the macaron batter into a bag fitted with a round tip for piping. Leaving some space between each, pipe tiny circles onto the baking sheet that has been prepared. For decoration, top half of the macaron shells with crushed Fruity Pebbles cereal. After the macarons are no longer tacky to the touch and have slightly developed a skin, let them rest for 20 to 30 minutes. Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have formed feet, in an oven preheated to 350 degrees. Midway through baking, turn the baking sheet. Take out of the oven and leave the macarons on the baking sheet to cool completely before taking them out. Beat the unsalted butter until it becomes creamy for the filling. Add vanilla extract and powdered sugar gradually. If desired, add food coloring and stir until thoroughly blended. Sort the macaron shells into pairs according to size and form. Spoon a tiny bit of the filling onto one shell's flat side, then place another shell on top of it. Continue by using the leftover macaron shells. For an added fruity crunch, roll the edges of the filled macarons in crushed Fruity Pebbles cereal. For optimal flavor and texture, allow the macarons to develop in the refrigerator for a minimum of 24 hours before serving. When ready to serve, top with extra Fruity Pebbles cereal, if preferred. Savor your mouthwatering Fruity Pebble Macarons!