This fun Cap’n Crunch Macarons Recipe will turn your favorite cereal into an epic French bakery-style treat!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: French
Servings: 2dozen
Author: Veronica
Ingredients
3/4cupAlmond Meal
1/2cupCaptain Crunch Meal**
3Large Egg Whites from older eggs*
3tablespoonsmeringue powder
1 3/4cupspowdered sugar
Instructions
Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
Sift together your almond meal, cereal meal and powdered sugar and set aside. I like to use the large, finer sifters with the long handle and push the flour mixture through.
In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy.
Begin sprinkling in the meringue powder as you beat.
Then increase the speed to medium and beat until soft peaks form. Beat to combine.
When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
Some recipes will tell you to add the flour mixture in thirds but I like to add mine all at once. I think it helps to not allow over mixing.
Then I spooned the mixture into a large zip-lock bag and cut a medium size tip on the bottom. Pipe 1 inch mound onto prepared pans and use a wet fingertip to gently press down mounds to a smooth tip.
Once your sheet is filled, pick up your sheet and holding level tap firmly on to counter several times.
Allow the cookies to rest then 30-60 minutes depending on the humidity outside.
Bake the cookies for about 15 minutes, 1 sheet at a time, then let the cookies cool.
Then, you can fill your cookies with whatever you like, I used a basic chocolate frosting but the options are endless: Marshmallow fluff, ganache, peanut butter frosting oooh even a Captain Crunch buttercream would be delicious!
Notes
** Grind about 2 cups of the cereal in your food processor until a fine meal/flour is formed.* You don’t need to go out and purchase older egg whites, you can simply used the eggs that you’ve had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping.