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Froot Loops Cereal Macarons

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!
Prep Time 30 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
Servings 24 macarons


  • 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


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)


  • 2 tablespoons white chocolate chips
  • Fruit Loops cereal


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!