We love macarons at Studio DIY—not just the classic pistachio, rose, and strawberry, but the playful, nostalgia-driven flavors that make your inner five-year-old squeal. Dana’s Bakery fits that bill perfectly: inventive macarons inspired by the flavors of childhood. They manage to look elegant while delivering that unmistakable taste of fun.
After sampling several of Dana’s Bakery’s inventive flavors—cookie dough, birthday cake, PB&J, and s’mores—we asked Dana to share a recipe for a fan favorite: Fruity Pebbles macarons. She kindly agreed, so here is a tested recipe you can try at home. Gather your piping bag and let’s make some colorful, crunchy-sprinkled macarons.
Yield: Makes 40 sandwiched 1-inch macarons (80 halves)
Macaron Shells
1 1/4 packed cups (165 grams) almond flour
Pinch of fine sea salt
3/4 packed cup (165 grams) confectioners’ sugar
3/4 cup (150 grams) granulated sugar
1/2 teaspoon (3 grams) cream of tartar
1/2 cup (115 grams) aged egg whites (from 4 eggs)
4 drops (gel) food coloring if desired
Fun Cereal Buttercream
1 cup (200 grams) granulated sugar
3 egg whites
Pinch cream of tartar
1/4 teaspoon (1 gram) fine sea salt
2 sticks (227 grams) cold unsalted butter, cubed
1/4 cup ground cereal (adjust to taste)
1. Preheat the oven to 325°F (163°C). Pulse the almond flour, salt, and confectioners’ sugar in a food processor several times to combine and break up any lumps, then sift the mixture to ensure a fine texture.
2. In a clean mixing bowl, whip the egg whites with the granulated sugar and cream of tartar on medium-high speed until glossy stiff peaks form (about 4–6 minutes, depending on your mixer). Using aged, room-temperature egg whites improves stability.
3. Gently fold the dry mixture into the meringue until you reach the macaronnage stage. Fold just enough to combine; overmixing will deflate the meringue and can cause cracking. It’s okay if a few color swirls remain—these often create a pretty tie-dye effect when piped.
Tip: To test for the correct consistency, lift a large portion of batter about 6 inches above the bowl and let it fall. If it breaks or falls in separate clumps, continue folding. When correctly mixed, the batter should fall in a smooth, continuous ribbon and flatten slightly back into the bowl.
4. Transfer the batter to a piping bag fitted with a round tip and pipe 2-inch circles onto parchment paper or a silicone baking mat, leaving about 1 1/2 inches between circles. Tap the baking sheet onto the counter a few times from a short height (about 6–8 inches) to release air bubbles. Lightly sprinkle a small amount of ground cereal on top of each shell—about 1/4 teaspoon per macaron is enough.
Tip: Use a light hand with the cereal topping; too much can cause shells to crack during baking.
5. Let the piped macarons rest for 15–30 minutes to form a skin. Bake for about 15 minutes, or until the shells lift easily from the baking sheet and have risen with smooth feet. Avoid overbaking to keep centers tender.
6. Allow shells to cool completely on the tray before removing and filling.
7. For the buttercream, begin by whipping the egg whites with a pinch of cream of tartar to soft peaks. Meanwhile, bring the granulated sugar and 1/4 cup (57 grams) water to a boil in a small saucepan, cooking the syrup to 238°F (115°C). Carefully pour the hot syrup down the side of the mixer bowl while whipping on medium speed, then continue mixing for about 8 minutes to cool.
8. Add the salt and cubed cold butter, then whip on high until the buttercream is light, fluffy, and fully emulsified (about 8–10 minutes). Fold in the ground cereal to taste. Adjust sweetness and cereal amount to suit your preference.
Photos by Jeff Mindell | Recipe by Dana Loia of Dana’s Bakery
If you enjoy making macarons but feel intimidated by the process, Dana’s Bakery offers a macaron kit that simplifies the steps and includes helpful tools and instructions. Whether you try the kit or tackle this recipe from scratch, these Fruity Pebbles macarons are a fun, colorful treat to bake and share. Happy macaron-ing!