Zarna's Macarons, a.k.a Fruity Pebble Macarons

My friend Zarna of Zarna's Runway recently had a birthday and since Fruity Pebbles are her favorite cereal and she seems to enjoy eating my macarons, I decided I'd bring her some Fruity Pebble Macarons. I was first inspired by her thoughtful brother, Vivek, who sent me a link to The Novice Chef's recipe but I ended up using my own because that's what I'm comfortable with. That, by the way, is what's also vital in macaron success - unless you're certain a recipe works, you're not going to be calm in your approach to making these babies so find what works for you!


Thanks to the birthday girl for grabbing a picture!

Zarna's Fruity Pebble Macarons:


  • 3 large egg whites aged for a couple of days, room temp
  • 45 grams ground and sifted Fruity Pebbles
  • 85 grams almond flour
  • 150 grams powdered sugar
  • 45 grams caster sugar

Line your baking sheet with parchment paper or a silicone mat. Get your piping bag ready.

Measure your Fruity Pebble "flour" after you've sifted it to where you have exactly 45 grams. Then grind it again with the powdered sugar and almond flour in the food processor. Sift that into a big bowl, set aside.

Whip up your egg whites till they're foamy. Add caster sugar in three - four parts, scraping down the sides of the bowl between each addition to make sure it's all incorporated. Whisk till egg whites are glossy and very stiff peaks form.

Use a metal spoon, gently stir in one half of the flour/Fruity Pebble/sugar mixture. Then fold and mix in the rest of the flour mix to get your macaronage. Don't over mix - fold and scrape the bottom of the bowl to make sure you don't miss the dry bits, fold and flatten, fold and flatten until you get a slightly-slower-than-molten consistency and when you let the macaronage drop back into the bowl it takes a few seconds to flatten out.

Pour into your piping bag, pipe little 1-inch rounds.

Rap the sheets on the counter top to get rid of any air bubbles trapped in the piped rounds. Be firm. Set aside and let rest for at LEAST 15 - 30 minutes. Preheat your oven to 350˚F. Go do something while you let the macarons settle.

When you can (gently) touch the surface of the rounds without pulling any batter up with your fingertip, they're ready to go in. Make sure you are using two baking sheets, not just one. Turn down the temperature to 330˚F. Bake for 10 - 15 minute, rotating the sheets halfway.

Let them cool completely on a cooling rack before trying to remove. They should lift off the paper/mat without sticking.

Fill with your favorite cream or custard! Enjoy.

OH! Wait, not done - if you missed Zarna's birthday and want to get her something, go download her single, Rock the Runway, for free!


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