FRUITY PEBBLE MACARONS!

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 fruity pebbles, sifted ( weigh your Fruity Pebbles after you process them in the food processor)
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)

For the Fruity Pebble Buttercream:

1 stick (1/2 cup) butter, room temperature
1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
1 cup powdered sugar
1 teaspoon vanilla extract

directions:

For the Fruity Pebble Macaron shells:

Line two baking sheets with parchment paper/silpat.

In a bowl, sift powdered fruity pebbles, almond meal, and powdered sugar.

In a mixer, whisk egg whites on medium speed. Begin slowly adding the sugar and meringue (or powdered egg whites).

Raise speed to medium. Beat to firm meringue.

Carefully fold in the  dry ingredients,

Use a pastry bag to pipe small rounds onto the sheets an inch apart.

Tap the sheets on the counter to remove air bubbles and let the cookies sit on the counter half an hour.

Bake at 290 degrees for 18-20 minutes. They should easily pull off the  parchment.

Let cool and fill

For the Fruity Pebble Filling:

Beat butter, vanilla and powdered fruity pebbles. Add powdered sugar.

Pipe on one cookie and sandwich with another.