THIS RECIPE IS FROM THE NOVICE CHEF BLOG!!!! GO VISIT!!!
Fruity Pebble Macarons
Yield: 24 Macarons
INGREDIENTS For the Fruity Pebble Macaron shells:
75 grams powdered GF fruity pebbles, sifted
75 grams almond meal, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
5 grams powdered dehydrated egg whites (I USED MERNIGUE POWDER HERE)
**To turn Fruity Pebbles into powder, pulse in a food processor. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before.
For the Fruity Pebble Macaron shells:
Line two large baking sheets with parchment paper.
In a bowl, sift the powdered fruity pebbles, almond meal, and powdered sugar.
In a mixer, whisk egg whites at medium-low speed until it starts to foam. Slowly sprinkle in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.
Remove meringue from mixer and gently fold into the dry ingredients. Don't over mix.
Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between them to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring pop any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.
Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper. Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating. Taste even better the next day!!!!!!!!!!!!!!!!!
For the Fruity Pebble Buttercream:
1 stick (1/2 cup) butter, room temperature
1/2 cup powdered GF fruity pebbles (about 1 1/2 cups pulsed in food processor)
1 cup powdered sugar
1 teaspoon vanilla extract
Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.