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May
22
2013

Frosted Flakes Macarons

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Cookies

Frosted Flakes Macarons by Picky Palate

You are probably thinking I have got a weird obsession with Frosted Flakes.  Well, I had to do one more recipe with them before moving on to another cereal, lol!  As you can see I did a Frosted Flakes Macaron!

I am so happy how these turned out.  I used the same shortcut methods as my Cookies and Cream Macarons.  See that post for full details of the shortcuts.  I’d say from start to finish these took about 45 minutes.  No joke.

Invest in a food scale (no more than $30), some piping bags, tips and you are ready to get started.  I want to take the fear out of making macarons because I am telling you, I am no trained professional.  Just a home cook like you experimenting :)  Give it a try!

Good luck and have fun!

Frosted Flakes Macarons-1t

One thing I really love about making macarons is the few ingredients it takes to make them.  What you see here is literally what you will need for the shells.  These ingredients were all weighed on a food scale which is a must.  No shortcut for that.  See recipe for details.

Frosted Flakes Macarons-2

I like to start by whisking/beating the eggs and sugar since it takes some time.  I’d say 5 minutes max until you achieve stiff peaks.

Frosted Flakes Macarons-7

Stiff peak!  Yay!

Frosted Flakes Macarons-3

Time to sift your powdered sugar, almond meal/flour and finely crushed Frosted Flakes (I placed the cereal in a Ziploc and rolled my rolling pin over them until finely crushed).

Frosted Flakes Macarons-4

You’ll place the stirred mixture into a fine sieve or traditional sifter.

Frosted Flakes Macarons-6

You want everything to be finely sifted like so.

Frosted Flakes Macarons-8

Time to fold in your stiff egg whites.  Fold gently until combined.

Frosted Flakes Macarons-9

Like so :)

Frosted Flakes Macarons-10

You’ll place the macaron batter into a piping bag with a large round tip attached.

Frosted Flakes Macarons-11

Pipe little rounds onto a parchment lined baking sheet, then bake for 21-24 minutes in a 280 degree preheated oven.

Frosted Flakes Macarons-13

How pretty are they?!  Gorgeous little macarons in no time at all.  Now, let them cool before removing them from the parchment.  Make your buttercream while you are waiting.

powdered sugar

I did a simple Honeyed Frosted Flakes Buttercream……it’s to die for.  Just mix your butter and powdered sugar until creamy and smooth to start.

Frosted Flakes

You’ll add 1 tablespoon of honey and a small handful (1/4 cup) Frosted Flakes, crushed slightly.  Give a good stir.

Frosted Flakes Macarons-19

Place the buttercream into a separate piping bag with large round tip attached and pipe a little dollop into the center of half of the macarons.

Frosted Flakes Macarons-20

Sandwich together and voila’!  Done….finished…..ready to munch :)

Frosted Flakes Macarons-21

I had a house full of little boys over while I was photographing and this is what I was dealing with–they couldn’t wait to dig in.

Frosted Flakes Macarons-25t

Enjoy!

Frosted Flakes Macarons

Frosted Flakes Macarons-24t Ingredients

  • 95 grams egg whites (close to 3 large egg whites)
  • 65 grams almond meal/flour
  • 200 grams powdered sugar
  • 25 grams granulated sugar
  • 45 grams finely ground up Frosted Flakes Cereal

Honeyed Frosted Flakes Buttercream

  • 1 stick softened unsalted butter
  • 1 cup powdered sugar
  • 1 tablespoon honeyr
  • 1/4 cup Frosted Flakes Cereal

Directions

  1. Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Frosted Flakes Cereal on your food scale.
  2. In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
  3. Place the powdered sugar, almond flour and Frosted Flakes into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visuals
  4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
  5. Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
  6. To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add honey and 1/4 cup crushed Frosted Flakes to the frosting, beating until combined. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.

Makes 22-24 macarons

Please note that all ovens are very different. These tips and instructions are a reflection from my kitchen and my oven. Play around with my tips but baking time may vary depending on individual oven temps. Good luck and have fun!!


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58 Responses | Comments RSS

  1. 51
    Amanda says:

    Tried this recipe at my first attempt at macarons– they turned out fantastic! On half of them I used a chocolate ganache filling– yum! Thanks for the recipe :)

  2. 52
  3. 53
    Ellie says:

    Hi!

    It seems like you mix the batter together a little less than for a regular macaron. Is that true?

    Thanks

  4. 54
    Judy says:

    do you have a recipe for not grams measurements

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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