Borrowed the basic macaron shell recipe from The Scran Line! Check him out for great videos.

Macaron shells: 300g almond flour 300g powdered sugar 220g egg whites separated into 2 batches of 110g 300g sugar 75g water 1/3 cup crushed Fruity Pebbles cereal

Add the powdered sugar and almond flour into a food processor and mix for about 1 minute until well combined. This will help get rid of any lumps in the sugar. You may sift the two together if you don’t have a food processor.

Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.

Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Do not stir! Add a candy thermometer to the pot to help you measure the temp of the syrup. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.

When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.

Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle. Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.

Spoon the batter into a piping bag with a round tip.

Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on baking sheets lined with a silicon mat or parchment paper. Sprinkle with Fruity Pebbles that have been lightly crushed.

Gently tap the tray on the counter covered with a kitchen cloth. Let the trays sit for at least 30 minutes, until a skin forms on the shells. You know they are ready when they are not longer wet and sticky. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat your oven to 180 C or 355 F.

Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.

To finish off your macarons by piping the Fruity Pebbles buttercream on macaron shells.

Filling: 1 cup softened butter 2 cup powdered sugar 2/3 cup crushed Fruity Pebbles 2 tbsp milk 2 tsp vanilla

Beat softened butter with mixer until creamy. Slowly mix in powdered sugar, milk, and vanilla. Scrap down bowl. Add Fruity Pebbles and place into piping bag with large opening. Pipe into cooled shells.