Sharing the best macaron recipe today! My Frosted Flakes Macarons are such a fun homemade bakery style macaron to treat your family and friends!
Best Macaron Recipe
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!
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.
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.
Stiff peak! Yay!
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).
You’ll place the stirred mixture into a fine sieve or traditional sifter.
You want everything to be finely sifted like so.
Time to fold in your stiff egg whites. Fold gently until combined.
Like so 🙂
You’ll place the macaron batter into a piping bag with a large round tip attached.
Pipe little rounds onto a parchment lined baking sheet, then bake for 21-24 minutes in a 280 degree preheated oven.
Macaron vs Macaroon?
French macarons are sandwich cookies, like what we are making today. They consist of two halves of delicate, airy cookie with a layer of filling in between. Architecturally, they’re like brightly colored Oreos. Main ingredients for Macaron are:
- Almond flour (i.e. finely ground almonds)
- Egg whites
- Vanilla extract
Macaroons are a dense, dollop style coconut-flavored cookie, golden brown when baked. Main ingredients for Macaroons are:
- Shredded coconut
- Sweetened condensed milk
- Egg whites
- Vanilla extract
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.
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.
You’ll add 1 tablespoon of honey and a small handful (1/4 cup) Frosted Flakes, crushed slightly. Give a good stir.
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.
Sandwich together and voila’! Done….finished…..ready to munch 🙂
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
- 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
- Frosted Flakes Buttercream
- 1 stick softened unsalted butter
- 1 cup powdered sugar
- 1 tablespoon honeyr
- 1/4 cup Frosted Flakes Cereal
- Preheat oven to 280 degrees 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.
- 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.
- 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
- 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.
- 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.
- 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.