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These Froot Loops Cereal macarons are an indulgent and nostalgic take on the classic French Macaron. The macarons are made with a plain shell, filled with a cereal flavored Swiss Meringue buttercream, and topped with more cereal!
As an adult, I get a little too excited about eating sugary cereals. It’s definitely not an everyday occurrence, but every now and then it makes for a great post-dinner TV snack.
What gets me more excited is adding new flavors to macarons! Turning a fancy macaron into an unexpected playful treat, that adults can also enjoy! I mean who would turn down a Fruit Loop cereal macaron?
If you’re looking for more unusual flavors, some of my favorites to date are:
- Chocolate Peanut Butter Macarons
- Ras Malai Macarons
- Masala Chai Macarons / Tea Latte Macarons
- Hot Chocolate Macarons
And if you’re still perfecting your macaron technique, here are some tips to help you get here!
Tools & Ingredients
For these fun Fruit Loops Cereal macarons you’ll need a few tools and ingredients. These are some of my favorites:
- Almond Flour – I’m currently using Kirkland Almond Flour, which I usually get from Amazon.
- Digital Kitchen Scale and Oven Thermometer – Macarons can be finicky, I highly recommend these two tools for precision and accuracy necessary in making macarons.
- Piping Tip like the Wilton #12 – This is the preferred piping tip that I attach to a piping bag.
- Gel Food Color – I typically use Americolor Soft Gel food color. For these macarons, I used 2 drops of Leaf Green.
- Froot Loops Cereal – The cereal is added to the buttercream filling, and used to decorate the tops.
- Silicone Mats – I prefer silicone baking mats, but you can also use parchment paper.
How to make Froot Loops Cereal Macarons
STEP #1: Macaron Shells
These macarons use my basic macaron shell recipe, which I’ve used in several macaron recipes like Ras Malai Macarons or these Masala Chai Macarons. I use a French meringue-based macaron recipe!
I highly recommend that the ingredients for the macaron shells are weighed to be as precise as possible. I use this scale for accuracy, but any kitchen scale will work. If you’d like more tips on macarons, check out this post on Macaron Tips!
Combine the dry ingredients:
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
I typically sift the almond flour and icing sugar at least twice to ensure that no clumps remain. This makes for smooth macaron shells! This is the sieve that I use to make sure no clumps remain!
Make the meringue:
Next, make the meringue, by beating of egg whites, granulated sugar, and a pinch of cream of tartar.
This part can be done on a stand mixer or a hand mixer. For smaller batches of macarons, I prefer to use my Kitchenaid hand mixer.
Macaronage
Once your meringue has reached stiff peaks, add all the dry ingredients (almond flour and icing sugar mixture), into the meringue (egg white mixture) and start the macaronage (folding process).
Stop folding when the batter flows off the spatula in a ribbon.
Pipe onto Baking Tray:
Once you’re satisfied with the batter, it’s time to pipe it on the tray.
Prepare a baking sheet with a cloud template, then lay on top of it parchment paper or silicone baking mat. I like using these silicone baking mats. But you can experiment with parchment paper as well!
Transfer your batter to a piping bag, fitted with a round tip. I prefer to use this Wilton #12 round decorating tip.
Pipe into circles using following the template on the silicone baking mats. Use a toothpick or cookie scribe to adjust any of the cloud shapes.
Rest, then Bake
Rest the batter until it is no longer tacky to the touch. It takes about 30 minutes in my kitchen. Once the shells have rested, bake them in a pre-heated oven at 300ºF.
STEP #2: Froot Loops Buttercream Filling
This recipe uses a Swiss meringue buttercream base with crushed fruit loops added. you can use any frosting base, though I find that American Buttercream may be a bit too sweet for this recipe.
- Crush the Froot Loops cereal in a food processor (or by adding the cereal to a Ziploc bag and crushing with a rolling pin). Set aside.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165ºF on a candy thermometer.
- Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
- Switch to a paddle attachment. Slowly add cubed butter and mix until smooth.
- Sift in crushed fruit loops cereal crumbs, and fold until fully mixed together.
STEP #3: Decorate, Fill, and Mature
- Fill the macarons: Pipe the frosting onto half the cookies, and sandwich them together.
- Decorate: To decorate, melt 2 tablespoons of white chocolate chips. Add a few drops of melted white chocolate to the top of each macaron, then attach Fruit Loops cereal to the top.
- Mature: Macarons taste best when they’ve had some time to rest and mature in the fridge. So these macarons can easily be made ahead of time!
Tips for the Froot Loops Cereal Macarons
- The recipe below for the Froot Loops Cereal macarons makes 24 macarons. It can easily be halved or doubled for the number of macarons that you need. (I would recommend making more!)
Macaron Shells
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- It is important for your oven to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making macaron shells, check out my in-depth post on tips to make the perfect macarons.
For the Fruit Loops Cereal Filling:
- Any base buttercream recipe can work.
- Make sure to sift in the crushed Froot Loops, otherwise, they may get stuck when piping, and even crack the macaron shells.
Decorating and Filling:
- If sticking the Fruit Loops cereal on top, make sure to do it while the chocolate has not yet set.
- Once you have finished decorating, make sure to allow enough time for the chocolate drizzle to set completely before handling them.
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Froot Loops Cereal Macarons
Equipment
- Measuring scale
- Sifter
- Oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicone mats or Silpat
Ingredients
Macaron shells
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites About 3 large egg whites
- 88 grams granulated sugar
- pinch cream of tartar
Fruit Loops Cereal Buttercream Filling
- 1/4 cup crushed Fruit Loops cereal
- 90 grams egg whites about 3 large eggs
- 180 grams granulated sugar about 1 cup
- 225 grams unsalted butter cubed (1 cup)
Decorate
- 2 tablespoons white chocolate chips
- Fruit Loops cereal
Instructions
Macarons Shells
- Pre-heat oven to 300ºF.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- In a separate bowl, sift the icing sugar and almond flour together
- Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
- Once done, pour all the almond flour and icing sugar mixture into the egg whites.
- With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
- Prepare a baking sheet with a silicone baking mat with a macaron template.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pour batter into the bag.
- Pipe circles onto the prepared baking sheet. You should get about 40-60 circles
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
- Bake in the oven, at 300°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Fruit Loops Cereal Filling
- Crush the fruit loops cereal in a food processor (or by adding the cereal to a ziploc bag and crushing with a rolling pin). Set aside.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165ºF on a candy thermometer. Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
- Switch to a paddle attachment. Slowly add cubed butter and mix until smooth.
- Sift in crushed fruit loops cereal crumbs, and fold until fully mixed together.
Assembly & Decorate
- Once dry, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
- Add in about a teaspoon of cereal filling
- Carefully sandwich the cookie with its pair.
- Repeat to assemble all the cookies
- To decorate, melt 2 tablespoons of white chocolate chips. Add a few drops of melted white chocolate to the top of each macaron, then attach separated fruit loops to the top.
- Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature.
- Enjoy your hard work!
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