Now I appreciate a caring guy as much as the next girl, but a genuine caring dude.. not someone who will wink at you the entire time he’s helping an old lady across the street and then ditch the broad the second she hits the sidewalk. Um, no.
There have been times where I’ve been out and about and some guy uses his child as a ploy to flirt with me. He’ll be extra nice to the kid while making eyes with me the entire time, as if a child’s laughter is going to reel me in. Unfortunately for him, children’s laughter sends shivers down my spine more than it makes me flirtatious, so it fails for him every single time.
When I worked at a cupcake shop, some slick-looking shmuck came in with his older mother. The entire time he was giving me that “look” which made me want to vomit more than anything else. He had greasy hair and a skeezy face and just kept bending over his mother and cooing in her ear about how amazing all the different flavors were and kept asking her what she’d pick while he would gently pat her shoulder or give her a little back rub.
Okay… people who give their mothers back rubs in public was my first no-no, aside from the pound of hair gel. But, as I was not in a position to kindly tell him to get lost, I waited it out.
As she examined the flavors, he looked up at me while telling his mother, “get whatever you want!”
Finally, his mother picked out a handful of cupcakes and was clearly giddy to try them all. As I wrapped them up and brought the cupcakes to the register, I had every thought that he would pay since he was standing at the register and had just told her to ‘get whatever she wanted.’
But as he stood there making eyes with me, his hands on her box of cupcakes (okay, sorry for my weird Danielle Steele moment there. I feel like I now need to use the word ‘throbbing’…), SHE ended up pulling out her wallet and buying her own cupcakes! The very cupcakes HE implied he’d buy when he said “get whatever YOU want.”
Um, who takes someone to a shop and says “get whatever you want” if they’re not going to buy anything? Isn’t that kind of rude?
The whole time he leered at me as if his kind cupcake-accompaniment was worthy of my number or anything and I just had a brief moment in which I imagined a hypothetical relationship with this turdmuffin. He’d take me to Paris to propose to me, only to tell me I had to put the down payment on my own ring and remind me that he used my charge card for the trip. Years later I would be juggling our emaciated babies in my arms asking if he’d gone to the store yet for food. He would say no, “but ULTA did have a great deal on hair gel.”
Then my reverie ended and I remembered he was gross and not cool enough to buy his mom a $2 cupcake. PASSSSSS.
Anywho, the moral of the story is that when it comes to these macarons, you truly CAN get whatever you want! If you’re not a Fruity Pebbles fan (and if so, I don’t even wanna knooooow you exist), you can substitute any kind of cereal in its place. Peanut Butter Crunch? Done. Lucky Charms? Check! Cinnamon Toast Crunch? Oh man, that would rock! Really, whatever cereal you have on hand should work.. as long as it doesn’t have gross raisins in it. (Seriously? What is the point of cereal if it isn’t brightly colored, fruity flavored or filled with marshmallows? PASSSSS.)
However, I am a HUGE Fruity Pebbles fanatic and eat it on the reg, so I knew I wanted a fantastically fruity and funfetti-esque macaron made out of one of my favorite cereals. These Fruity Pebble Macarons taste JUST like the cereal and are filled with a delectable Fruity Pebble buttercream that only emphasizes the amazing flavor and texture of the delicate French cookies. They’re a must-make in my book!!
*adapted from my Cap’n Crunch Macarons which has a macaron-making tutorial (with photos) within the body of the post
- 2 & ⅓ cups powdered sugar
- 3.5 ounces Fruity Pebbles cereal PLUS 1 cup cereal, divided
- 3.5 ounces almond meal/flour (I like Bob’s Red Mill brand)
- 4 egg whites
- ⅓ cup sugar
- 1 stick butter, room temperature
- 1 splash vanilla extract
- About 2 cups powdered sugar
- Rainbow sprinkles
- Preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.
- Using your kitchen scale, weigh the almond meal and Fruity Pebbles cereal until it reads exactly 3.5 ounces for EACH. Pour both the almond meal and the whole cereal into a food processor or blender and pulverize the mixture until it is finely ground crumbs.
- In a large bowl, combine the powdered sugar and the almond/cereal mixture. Spoon a cup or so of the mixture into a handheld sifter and sift the mixture over another separate bowl. Continue spooning and sifting the mixture. Eventually, you’ll be left with what I call ‘pebbles’–small particles of the mixture that are too coarse to grind up. Leave the pebbles until last, then mix whatever pebbles are leftover into the sifted mixture. I’ve found that sifting is essential as it removes the grittiness from the macarons. However, the pebbles only add a little texture and in my opinion, do NOT make the macarons gritty or grainy.
- Next, add a couple inches of water into a large saucepan and place the pan on medium-high heat. Once the water begins to simmer, drop the temperature to medium-low so it maintains a steady, slow simmer.
- Using a glass, heatproof bowl (I used the glass bowl of my KitchenAid stand mixer), place the bowl over the simmering water, taking care to make sure the bowl does not touch the water underneath and does not fit into the bowl (the heat will seal the two together, so make sure your bowl is larger than the pot’s mouth!!) Working quickly, add the egg whites and sugar to the bowl. Begin whisking the mixture feverishly until the sugar has dissolved and the mixture is frothy and pale yellow in color. Remove the bowl carefully from the heat.
- Either attach your bowl to your stand mixer or pour the egg white mixture into a stand mixer bowl and, on high speed using the whisk attachment, begin whipping the egg whites. This takes about a minute or two. Egg whites are done when they are light & fluffy with shiny, stiff peaks. TIP: if you drop your whisk attachment into the bowl and yank it back out, if the egg whites in the bowl remain spiky and stand straight up, it’s perfect. If they kind of start to keel and fall, you may need to whip just a little more.
- Next, gently fold the sifted dry mixture into the egg whites. I like adding half of the dry mix first to incorporate, then adding the rest. Make sure you fold in the dry mix that sits at the bottom of the bowl as well. The mixture will look kinda gross looking– that’s okay. As long as it is thick, goopy and combined — no dry particles– it’s good. Spoon the mixture into a piping bag attached with a frosting tip — I like Atecco 807 which is a large open circle tip. You could also spoon the mixture into a Ziploc baggy, seal the air out, and snip off a corner of the baggy.
- Hold the frosting tip just barely off of the sheet and begin piping, counting to four as you pipe. I found that counting to four equals the perfect size for me– just slightly larger than an American quarter. If you want your macarons more round or larger, continue piping. Gently and quickly lift your wrist, flicking it slightly, to stop the flow of macaron batter. You may have a “hump” on top of your macaron. You can let it sink back into the batter slightly with time, smooth it out gently with your finger or an offset spatula, or flick your wrist quicker to prevent the hump in the first place. Sprinkle the tops with rainbow sprinkles–I used rainbow crystal sugar.
- Once the macarons have been piped on, allow them to sit on your stove top for about 5 minutes. This will help them get their shape prepped and help sink those humps back in if need be. After sitting, bake the macarons ONE SHEET AT A TIME for approx. 11-12 minutes per sheet. Macarons are done when they look light golden in color and have dull tops. Do not over bake. Remove the macarons from the oven and allow them to cool completely on the sheets before gently peeling away the parchment.
- To make the Fruity Pebble frosting, in the bowl of a stand mixer, combine the softened butter with a splash of vanilla and beat to combine. Gradually add the remaining ONE cup of cereal (coarsely crushed) and the powdered sugar until the frosting is light and fluffy, adding more powdered sugar if necessary. Pipe the frosting onto the macarons and gently sandwich them together.
These were the first macarons I’d ever made and the second I’ve posted so far! You can imagine my excitement when I pulled these from the oven and they were perfectly domed with the adorable macaron feet! Success tasted a lot like Fruity Pebbles that day I love the bright pops of color that the Fruity Pebbles gives these macarons, in addition to its insanely delicious cereal & milk flavor. And the crunch of the coarse rainbow sugar on top just makes these petite cookie sandwiches so delicate and pretty! It also helps hide the “macaron nipple” (as I so crudely call it) if yours happens to have one after piping. All in all, as I said before, feel free to substitute any cereal you’d like! All would taste delicious — especially that Cinnamon Toast Crunch! And be sure to visit my Cap’n Crunch Macarons post for full pictures and detailed descriptions on how to master the macaron.
Have a fantastical day!