Rice Krispies Treat Macarons
Cook time
Total time
Flashback to your favorite Rice Krispies Treats with a bit of a delicate twist-- Rice Krispies Treat Macarons with a Marshmallow Buttercream Filling by SouthernFATTY.com
Serves: 12 assembled macarons
Rice Krispies Macaron Cookies
  • 50 grams egg whites (2-3 eggs worth), room temperature
  • 15 grams sugar, white granulated
  • pinch of cream of tartar (optional - helps stability of cookies)
  • 60 grams almond flour
  • 105 grams sugar, powdered
  • 20 grams Rice Krispies cereal
  • ¼ teaspoon pure vanilla extract
Marshmallow Buttercream
  • 56 grams butter (4 tablespoons), unsalted (I prefer European butter for its richness)
  • 56 grams marshmallow fluff/cream
  • 32 grams powdered sugar, sifted well
  • ½ teaspoon vanilla bean extract
  • 5-10 grams (2-3 tablespoons) Rice Krispies, roughly crushed
  1. _Review our Macarons 101: A Beginner's Guide post if you want more details on the how and why's of macaron making.
Rice Krispies Treat Macaron Cookies
  1. In a food processor, combine almond flour, powdered sugar and Rice Krispies cereal.
  2. In a very clean mixing bowl with whisk attached, add egg whites and optional cream of tartar.
  3. Mix on medium speed until foamy. Slowly add granulated sugar and continue mixing until stiff peaks form.
  4. Add vanilla extract.
  5. In three batches, fold carefully in almond meal/powdered sugar/Krispies mixture. It is important that you FOLD and NOT MIX. Please visit our Macarons 101: A Beginner's Guide post for detailed instructions on folding, etc.
  6. Fold until a ribbon lays on itself and disappears after about 30 seconds.
  7. Line a sheet pan with parchment paper.
  8. Using our FREE printable macaron piping template from our Macarons 101 post, pipe 1-1.5" macaron shells. Using this template, you can pipe uniformly. That post will also explain exactly how to pipe, if you need some guidance.
  9. Drop the sheet pan on a hard surface a few inches above several times to eliminate any possible bubbles in the piped pastry.
  10. Allow the cookies to rest at room temperate for 30-45 minutes. This step is critical to forming the pieds, or feet, of the macarons.
  11. Pre-heat oven to 285 F.
  12. When oven is ready, transfer baking sheet (be sure you have removed the piping template) to oven to bake.
  13. Bake for 18 minutes. The macarons should not be golden at all. You want them to remain chewy and sot in the center. This time may vary very slightly with various ovens.
  14. Remove and cool completely on sheet pan.
Making the Marshmallow Buttercream
  1. Cream butter in mixer. I prefer to use a BeaterBlade attachment, which scraps the bowl while mixing.
  2. Add marshmallow and continue to beat on medium speed.
  3. Add in powdered sugar in batches and mix well until smooth.
  4. Mix in vanilla and crushed Krispies.
  5. Transfer to piping bag. I prefer to use no tip for this filling. My bag has a ½" opening.
Finishing Rice Krispies Treat Macarons
  1. Very carefully remove shells from baking tray, lifting from one side and pulling paper away.
  2. Pipe filling between two shells and enjoy!
  3. Find more recipes on SouthernFATTY.com.
2015 - SouthernFATTY.com
Ratios for recipe based on data from Not So Humble Pie.
Nutrition Information
Serving size: 1 macaron
Recipe by Southern FATTY at https://www.southernfatty.com/rice-krispies-treat-macarons/