• Wipe down mixing bowls, attachments, spatulas, and baking mats with white vinegar to remove any grease or residue.
  white vinegar for wiping bowls and tools
• Sift the almond flour and powdered sugar together into a medium bowl. Set aside.
  125 grams almond flour, 113 grams powdered sugar
• Add the egg whites and cream of tartar to a stand mixer bowl. Mix on low speed for 2-3 minutes until foamy.
  95 grams egg whites, ¼ teaspoon cream of tartar
• With the mixer running, slowly add the granulated sugar. Increase speed to medium and beat until stiff peaks form, about 5-6 minutes.
  95 grams granulated sugar
• Reduce mixer speed to low and add gel food coloring one drop at a time until desired color is reached.
  gel food coloring
• Remove the bowl from the mixer.
• Add half of the almond flour mixture to the meringue and fold gently until combined.
• Add the remaining almond flour mixture and continue folding.
• Perform macaronage by gently scraping the batter against the side of the bowl until it flows in smooth ribbons. The batter is ready when you can form a figure 8 without the ribbon breaking.
• Line upside-down baking sheets with silicone baking mats.
• Transfer batter to a piping bag fitted with a round tip. Pipe circles onto the mat.
• Tap the baking sheets firmly on the counter to release air bubbles. Pop remaining bubbles with a toothpick or scribe.
• Sprinkle crushed fruity pebbles on top of the shells.
  2 tablespoons fruity pebbles
• Let macarons rest for 40-45 minutes until a skin forms.
• Preheat oven to 300°.
• Bake one tray at a time for 13-14 minutes.
• Allow shells to cool completely on the mat before removing.

Filling

• Crush fruity pebbles finely and set aside.
  ⅔ cup fruity pebbles
• Make cereal milk by combining cereal and milk. Let sit for 20-25 minutes, then strain. Measure 3-4 tablespoons.
  ½ cup fruity pebbles, ½ cup milk
• Beat butter until smooth and creamy.
  8 tablespoons unsalted butter
• Add powdered sugar, marshmallow cream, and 2 tablespoons cereal milk. Mix until smooth.
  1½ to 2 cups powdered sugar, ⅓ cup marshmallow cream, 3 tablespoons cereal milk
• Fold in crushed fruity pebbles. Adjust consistency with additional cereal milk or powdered sugar as needed.
• Transfer filling to a piping bag.
• Pair macaron shells by size. Pipe filling onto one shell and sandwich with another.
• Refrigerate macarons for at least 24 hours before serving.