Rice Crispy Macarons
These cookies blend the light, airy texture of traditional macarons with the nostalgic crunch of rice crispy treats. Imagine the delicate chew of almond meringue shells paired with a crispy, gooey center that takes you right back to childhood.
Ingredients
For the macarons:
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 cup almond flour
- 2/3 cup powdered sugar
- 2 tsp vanilla extract
For the filling:
- 1 cup puffed rice cereal
- ½ tbsp butter
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 300 degrees F.
- In a bowl, sift together the 1 cup almond flour and 2/3 cup powdered sugar.1 cup almond flour, 2/3 cup powdered sugar
- In the bowl of an electric mixer, beat the e2 egg whites and the 1/4 tsp cream of tartar until soft peaks form. Gradually add the 1/4 cup granulated sugar until fully incorporated. Add the 2 tsp vanilla extract and continue to beat until stiff peaks form.2 egg whites, 1/4 cup granulated sugar, 1/4 tsp cream of tartar, 2 tsp vanilla extract
- Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
- Fill a piping bag fit with a 1 inch circle tip with the batter.
- On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles.
- Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger.
- Add the 1 cup mini marshmallows and ½ tbsp butter to a microwave safe bowl and cook in the microwave for 1-2 minutes until melted. Stir the butter and marshmallows together. Add the 1 cup puffed rice cereal and stir until combined.1 cup puffed rice cereal, ½ tbsp butter, 1 cup mini marshmallows
- Scoop about 1 tbsp of the filling onto one macaron half and place another macaron half on top.