Fruity Pebble Meringue Kisses

Fruity Pebble Meringue Kisses | The Blonde Buckeye

I love making fun things with cereal, probably because I LOVE cereal. All kinds. Healthy varieties and the sugared-up kinds. Lucky Charms, Cookies ‘n Cream, Chex and Fruit Loops were all super fun to play with, but one of my absolute favorites is Fruity Pebbles. They’re actually really versatile! If you pulse them in a food processor, you can basically turn them into fruity flour or less for fruity sprinkles, which could never be a bad thing. Or just leave them as they are. They’re awesome as a topping or an ingredient.

Fruity Pebble Meringue Kisses | The Blonde Buckeye

These meringues are not exactly the traditional, really dry meringue texture. Actually they seem undercooked when you take them out (the outer shell is done though). Then after they cool for awhile, the inside turns into an amazing marshmallowy texture, which is seriously heaven on Earth. They’re also a lot softer and easier to eat. You can either hoard these all to yourself (like my husband and I did). Or they seriously make the cutest gifts! Place just a few in a clear bag, tied with a ribbon and not only are they adorable looking, but absolutely delicious!! Just be careful… you can eat like 20 before you even realize it.

Fruity-Pebble-Meringue-Kisses1-_-The-Blonde-BuckeyeFruity Pebble Meringue Kisses | The Blonde Buckeye

Fruity Pebble Meringue Kisses
Makes about 3 dozen kisses (depending on size)
  • 300 g Granulated Sugar (about 1½ cups)
  • 150 g Egg Whites (about 4-5 large eggs)
  • ¾ cup Fruity Pebbles (lightly crushed or pulsed)
  • Food Coloring (this is optional, I used orange)
  1. Preheat oven to 400 degrees F. Using a sturdy rimmed baking sheet, line it with parchment paper. Add sugar (and spread out) and bake for about 5 minutes (until the edges begin to melt).
  2. While sugar is baking, pour egg whites into a clean and dry metal stand mixer bowl fitted with the whisk attachment. Whisk on low speed until bubbles form and it's slightly foamy. Increase speed to high until stiff peaks form. You should be able to turn the bowl upside-down without egg whites falling down.
  3. Once the sugar is done, remove it from the oven. Decrease the oven temperature to 200 degrees F. Add the sugar to the egg white mixture while whisking at high speed, one large spoonful at a time. Make sure the stiff peaks return after every spoonful. After all of the sugar is incorporated, continue whisking for 5-7 minutes (still on high). Rub the mixture between your fingers to make sure it is smooth and there are no granules left. It should be very silky and shiny. Fold in ½ cup of the Fruity Pebbles.
  4. Line 2 baking sheets with parchment paper. Place a small dab of meringue on each corner of the sheets to stick the paper down smooth and flat.
  5. Turn a piping bag inside out, and paint 4-5 stripes of food coloring downy the sides of the bag. Then carefully scoop the meringue into the bag (packed tightly) trying not to disturb the food coloring.
  6. Twist the top of the bag shut and cut of the tip so it's about 1 inch in diameter. Carefully pipe the kisses on the baking sheet. Top each one with some Fruity Pebble crumbs.
  7. Bake the kisses (at 200 degrees F) for about 40 minutes (they should lift easily off the paper). Let cool completely before enjoying.
*Store room-temperature kisses in an airtight container for up to 2 weeks.
*This video is super helpful for piping.
*Adapted from the Meringue Girls cookbook via Bakerella
*Adapted from the Milk Bar Life cookbook


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