Lucky Charms Macaron Recipe

Hi everyone! With St Patrick's Day coming up this week, I wanted to share my recipe for Lucky Charms macarons! These macarons have been a huge hit with everyone who has tried them- even people who aren't the biggest fans of Lucky Charms cereal. They're filled with rainbow marshmallow buttercream, then topped with white chocolate drizzle and Lucky Charms cereal- and they taste just as good as they look!

If you'd like a visual guide to help you with these macarons, check out my YouTube video making this recipe:

https://youtu.be/3Zxi8UsDSsw

Lucky Charms Macarons

Ingredients:

Macaron Shells

• 125 grams finely ground almond flour

• 125 grams powdered sugar

• 100 grams egg whites (usually 3-4 large eggs)

• 80 grams granulated or superfine sugar

• 1/4 tsp cream of tartar

• A few drops of green gel food coloring

Rainbow Marshmallow Buttercream

• 1/4 cup butter

• 1/4 cup marshmallow fluff

• 3/4 cup powdered sugar

• 1/2 tsp vanilla extract

• A few different colors of gel food coloring (I used yellow, pink, and blue)

Topping

• Melted white chocolate (I used Ghirardelli White Chocolate Melting Wafers)

• Lucky Charms cereal

Instructions:

1. Prepare your baking sheets by lining them with either silicone baking mats or parchment paper.

2. Crack your egg whites into a large mixing bowl, and then allow the egg whites to come to room temperature (this takes about 30 min).

3. While the egg whites come to room temp, use a mesh sieve to sift together the almond flour and powdered sugar in another large mixing bowl. Whisk together the almond flour and powdered sugar until they're super combined.

4. When the egg whites reach room temp, use either a hand mixer or stand mixer with a whisk attachment to whip your egg whites on medium speed. As it whips, add the cream of tartar.

5. After a few minutes, your egg whites will get thick and foamy. When the beaters begin to leave tracks in the eggs whites, add about 1/3 of your granulated sugar. Whip for about 10 seconds, then add another 1/3 of the sugar. Whip for another 10 seconds, then add the final 1/3 of your sugar. Keep the mixer running this entire time!

6. Increase the speed on your mixer to medium-high, and continue to whip until your meringue forms very stiff peaks. When you reach stiff peaks, you should be able to lift up your beaters and the meringue sticks straight up and doesn't move.

7. When your meringue is getting very close to reaching stiff peaks, add a few drops of green gel food coloring.

8. Once stiff peaks have formed, add 1/3 of your sifted almond flour and powdered sugar. Use a spatula to fold in the dry ingredients. Fold the batter by scraping your spatula along the edges of the bowl, then folding towards the center. Repeat until dry ingredients are fully combined.

9. Continue to fold your batter until it reaches the proper consistency. You want the batter to be not too thick, but not too thin. It should have a consistency resembling honey or lava when it's done. You can test if the batter is ready by lifting your spatula and drawing a figure 8 with the batter. If the batter flows off the spatula and you can draw a figure 8 without the batter breaking, it's reached the right consistency.

10. Pour the batter into a piping bag with a 1/2 inch round piping tip.

11. Pipe the batter in 1.5 - 2 inch circles about 1 inch apart on your prepared baking sheets. While piping, hold the bag completely vertical, and squeeze from the top of the bag.

12. Bang the pans on the counter a few times to release any air bubbles, then use a toothpick to smooth over any areas where the bubbles popped.

13. Allow the macaron shells to rest until they are dry and no longer shiny. This can take anywhere from 30 min - 2 hours (I've found that it usually takes closer to 1-2 hours). When the batter is dry enough, you should be able to gently run a finger along the top of one of the macarons and the batter doesn't move.

14. Bake each tray at 300* F for 14 minutes. Use the middle oven rack when baking.

15. After baking, allow macarons to cool on the baking sheet. DO NOT try to remove them from the baking sheet until they are completely cooled off.

16. While the macarons cool, prepare your filling. Use a hand mixer or stand mixer to whip together the butter and marshmallow fluff. Mix in the vanilla extract. Then slowly add in the powdered sugar. Mix it all together until smooth and creamy.

17. Separate your marshmallow buttercream into 3 separate bowls. Mix a few drops of food coloring into each bowl. I used yellow, pink, and blue to match the colors of the Lucky Charms rainbow.

18. Add your 3 different colors of buttercream into the same piping bag, but try not to let the colors mix together too much. The colors will naturally swirl together when you pipe the filling. Set the filling aside.

19. When your macaron shells are cooled, match each shell with another shell of the same size. Fill them with your marshmallow buttercream, then sandwich the macaron shells together.

20. Top each macaron with a drizzle of melted white chocolate and some Lucky Charms cereal.

21. Eat right away, or store in an airtight container in the fridge for up to 7 days.