Lucky Charms Cereal Macarons

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These fun, green macarons are filled with a Lucky Charms milk cereal ganache. Decorate the outside with some gold sprinkles and marshmallows for St. Patrick's Day.

I love making specialty macarons for holidays, like these St. Patrick's Day inspired Lucky Charms macarons. Not only are these macarons decorated with some cute gold sprinkles and Lucky Charms marshmallows. But, they're also filled with a cereal milk flavored ganache.

Whether you're looking for a unique macaron filling or you're prepping for St. Patty's Day, these macarons are the perfect answer!

If you need help with baking the macaron shells, be sure to check out my step-by-step online course.

What You'll Learn In This Recipe

How to make decorated macaron shells with a Lucky Charms ganache filling.
The most important steps to get correct to bake perfect macarons.
Troubleshooting steps to try if your macarons aren't turning out correctly.

Enjoy learning tips about making macaron shells? Sign up for my free macaron template and email series. You'll learn my favorite tricks for achieving perfect macarons.

Ingredients You Need

Lucky Charms cereal macarons filling ingredients with labels.

Egg whites: This ingredient is the base of the meringue. Always use fresh egg whites (not carton egg whites), and allow them to come to room temperature before baking.
Almond flour: My go-to almond flour brand is Blue Diamond Almond Flour. However, other brands of 'super fine' or 'finely ground' almond flour will also work. Be sure the almond flour is blanched. I would not recommend using unblanched or natural almond flour as they contain almond skins.
Confectioners' sugar: Confectioners' sugar (also known as powdered sugar or icing sugar) is another dry ingredient that is combined with almond flour when making macarons. The ratio of confectioners’ sugar most noticeably changes the taste (how sweet the macaron is), the appearance of the macaron feet, and the chewiness of the macaron interior.
Cream of tartar: This ingredient is optional, but highly recommended. It's used as an acid to help stabilize the meringue.
Granulated sugar: Granulated sugar is added to the egg whites to help the meringue build a strong structure. Since this recipe is for a French meringue, the granulated sugar is slowly beaten into the egg whites after they've become foamy.
Gel food coloring: To achieve a light green colored shell, use both green and yellow coloring. Don't be tempted to use liquid food coloring as the color and batter will not turn out correctly.

Be sure to check the recipe card below for a full list of ingredients and specific measurements.

How To Make This Recipe

four numbered photos showing how to make green macaron batter.

1. Before you get started baking macarons, take some time to do a little prep work to set yourself up for success. Separate the egg whites and allow them to come to room temperature, along with preparing the baking sheet and piping bag.

Next, add the room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy.

2. To make stiff peaked meringue, slowly begin adding the granulated sugar into the egg whites in three batches.

3. Once all the granulated sugar is incorporated, turn the mixer speed to medium-high and allow the egg whites to continue to whip until stiff peaks form, which usually takes about 10 - 11 minutes. To color the meringue, add green and yellow gel food coloring once the egg whites reach soft peaks stage.

4. Check that the meringue has reached stiff peaks. Here are some visual indicators to know that the meringue is ready:

You'll notice the meringue starts to ball up inside the whisk while it's mixing.
The egg whites hold the indentation that the whisk makes as it's whipping.
Pull the whisk out of the mixer. A stiff peak should stand straight up (no curl at the tip).
You can see pointy off-shoots of egg whites on the whisk when you pull it out of the mixer.
You can fully flip the bowl over and nothing moves or falls out.
The meringue feels sturdy (not flimsy). You can use your whisk attachment to stir the meringue and see how sturdy it feels.

four numbered photos showing how to smooth and pipe green macaron batter.

5. Pour the sifted almond flour and confectioners' sugar into the meringue mixture and gently fold them together using a silicone spatula.

6. Then, it's time to move on to the macaronage stage. This is when the batter is mixed (and slightly deflated) to form the right consistency for piping macarons. To macaronage, slowly spread the mixture along the side of the bowl, then wipe it back down. Repeat this process until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10 - 15 seconds for the ribbon that formed to "disappear" back into the rest of the batter.

7. Next, pour the batter into the prepared piping bag. Hold the bag vertically, and gently pipe 1.5-inch (3.8 cm) circles. Once you have reached the desired size, release the pressure on the bag and twist your wrist without lifting up.

Since air bubbles will have likely formed in the macarons during the piping stage (which can cause cracking), it's important to tap the sheet pan down the counter a few times to release any air bubbles. Then, use a toothpick to pop any large bubbles.

8. Optionally, for a cute St. Patty's Day inspired decoration, top half of the macaron shells with gold sprinkles while the batter is still wet. Then, allow the batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron.

After the batter is dry, it's time to bake one sheet pan at a time on the center rack in an oven that's preheated to 300°F (150°C) for 19 - 23 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer.

four photos showing how to decorate Lucky charms macarons and make filling.

9. Once the macarons have cooled, you can decorate the shells with additional Lucky Charms marshmallows. First, heat 2 tablespoons (24 grams) of white chocolate morsels in the microwave on 50 percent power (medium) for 30 second increments, stirring in between, until the chocolate has completely melted.

10. Place a dot of melted chocolate on the back of Lucky Charms marshmallow and adhere to the macarons with gold sprinkles.

11. Add Lucky Charms cereal and ½ cup (118 ml) heavy cream to a container. Allow everything to sit at room temperature for 1 -2 hours until the cereal has absorbed some of the cream.

12. Place the cereal, infused heavy cream, and the remaining ¼ cup (60 ml) heavy cream in the container of a blender. Puree until all of the cereal has been blended into the heavy cream.

two numbered photos showing how to make lucky charms ganache.

13. Add the pureed heavy cream and white chocolate morsels into a medium-sized heat-safe bowl. Heat in the microwave on 50 percent power (medium) for 30 second increments, stirring in between, until the chocolate has completely melted.

Add the fine sea salt to the chocolate, and stir until combined. Optionally, to make the ganache a smooth texture, use an immersion blender to thoroughly mix and break up any larger pieces of cereal.

14. Transfer the ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

Finally, match up macaron shells so that a gold sprinkle shell is paired with a similar size/shaped plain shell. Pipe the filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching shell on top of the filling.

Expert Tips

If you're new to baking macarons, here are the most important steps you'll want to pay attention to:

Make sure your meringue is fully whipped to stiff peaks. To test this, you can pull the whisk out of the mixer. A stiff peak should stand straight up (no curl at the tip). I also like to test the thickness of the meringue by hand whisking it to see if the meringue is thick and has some resistance.
Don't over macaronage (mix) the meringue batter. To check that you have achieved the perfect lava-like consistency, lift the spatula and see how the batter drops. It should be a flowing consistency. Once it drops off the spatula, the batter that was dripped should fade back into the batter within 10 - 15 seconds (not immediately).
The oven temperature can affect how the macarons bake up. Be sure to find the right oven temperature and baking time for your home oven.

Macaron FAQs

Are you having trouble with your macaron shells turning out correctly? Don't worry! Use this troubleshooting guide or check out the frequently asked questions below.

How do I store my macarons?

Store the Lucky Charms ganache filled macarons in an airtight container in the refrigerator for up to 7 days.

Why are my macarons flat?

Here are a few common causes of flat macarons:

1. The oven is too hot or too cold: If your oven is too low, you'll notice that the macarons won't properly rise. Not only will they be flatter than a normal macaron, but the feet will be short (under 2 millimeters), and the tops will likely be wrinkly or indented.

On the other hand, if your oven is too hot, the shells will be flat because proper feet will not form. The macarons will bake too quickly on the outside, leaving a moist interior that doesn't properly rise.

2. You under whipped the meringue: You didn't whip your meringue to stiff peaks. Under whipped meringue won't be strong enough to properly rise in the oven. It can lead to flat, wrinkled, or weak macaron tops.

3. You over macaronaged your batter: Another common issue that results in flat macarons is over macaronaged batter. Macaronage is a term that refers to folding the dry macaron ingredients (almond flour and confectioners' sugar) into the meringue. This process smooths the mixture and helps the macarons bake with proper structure.

When you over macaronage, you'll notice the batter is very thin and easily falls off the spatula. You'll also notice that the batter spreads really easily when piped. It might even fall out of your piping bag when transferring from one circle to the next on your piping template.

If you're still having trouble, check out my troubleshooting guide for flat macarons.

Why are my macarons cracked?

Here are a few common causes of cracked macarons:

1. Your oven is too hot: Most likely, cracked macarons are related to oven temperatures that are too hot. To fix this issue, you'll first want to purchase an oven thermometer.

This inexpensive cooking tool will allow you to see if your oven is heating to the temperature you're setting it to. Oftentimes, home ovens are known for heating hotter or colder than you set the temperature to.

2. Your meringue is under or over whipped: Both under-whipped and over-whipped meringue can result in cracked shells. This is because the meringue needs to have the proper structure in order to rise in the oven.

Weak meringue will not be strong enough to withstand the heat of the oven when baked, causing a cracked top. Alternatively, meringue that has been over-whipped won't have enough air incorporated to properly expand in the oven.

3. You didn't rest your macarons long enough: It's important to allow your macarons to rest on the counter until they've formed a skin.

Typically, you'll need to allow the shells to rest for about 45 - 60+ minutes on the counter until a skin has formed on top. If you live in a humid climate, this may take up to 90+ minutes.

4. You have air bubbles in the macarons: Did you put your macarons in the oven without banging them on the counter? Oftentimes, air bubbles are trapped in the macaron batter. Air bubbles occur naturally in the batter during the macaronage and piping process.

In order to avoid cracked macaron shells, you need to release and pop these air bubbles, otherwise, they will burst in the oven and ruin the shells.

If you're still having trouble, check out my troubleshooting guide for cracked macarons.

Why are my macarons wrinkled?

Here are a few common causes of wrinkled macaron shells:

1. You used too much cocoa powder: Using too much cocoa powder can cause your macarons to bake up wrinkled. Even 10 grams more can have a huge impact on the macaron shells. Be sure to follow the specific measurements listed in the recipe card below.

2. Your oven temperature is too low: To remedy this, you'll first need to purchase an oven thermometer, and place it in the center rack of your oven to double-check the temperature reading before baking the macarons.

Next, you'll need to play around with your temperature settings. I usually recommend heating your oven to 300°F (150°C) and adjusting from there. Pipe a set of 4 - 6 macarons on a baking sheet and test just a few macarons at a time (so you don't ruin a whole batch).

3. You over or under whipped the meringue: One of the most important techniques to learn, especially when making macarons, is how to whip egg whites to stiff peaks.

Egg whites that are under whipped or over whipped can result in wrinkled shells, weak tops, and macarons that will not properly rise.

4. You over macaronaged the batter: Another common issue related to wrinkly macaron shells is over macaronaging.

Macaronage is a term that refers to folding the dry macaron ingredients (almond flour and confectioners' sugar) into the meringue. This process smooths the mixture and helps the macarons bake with proper structure.

To properly macaronage, you should fold the batter until it reaches a lava-like consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once it drops off the spatula, the batter that was dripped should fade back into the batter within 10 - 15 seconds.

If you're still having trouble, check out my troubleshooting guide for wrinkly macarons.

Why are my macarons soft?

Here are a few common causes of weak/soft macaron shells:

1. Your meringue is under whipped. French meringue needs to be properly beaten in order to form a strong macaron. Make sure that you're beating the meringue to stiff peaks.

To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip). Signs that you're ready to test the stiffness include seeing lines left from the beaters in your eggs. In addition, the meringue starts to almost ball up inside the whisk attachment. You'll also know it's ready because you can fully flip the bowl over and nothing moves or falls out.

2. The macaron shells are underbaked. If you don't give your macaron shells enough time to bake in the oven, a sturdy outside will never develop. Make sure to check that the macarons are done before pulling them out of the oven. If you touch the shell and it wiggles or is still sticky/wet, you know they need to bake longer.

Chocolate macarons in particular need to be baked for a longer time in the oven compared to regular macarons. If you notice your chocolate macarons are fragile or have speckled tops after they cool, you likely need to bake them longer.

Why are my macaron feet messed up?

Here are a few common causes of small feet, no feet, or feet that have ruffled/spread too far:

1. Your oven temperature is too high or too low: Work on dialing in your oven temperature. You may have to try a few different oven temperatures in order to find the perfect temperature for your home oven. You can read more about my experiments with oven temperature if you're curious to learn more.

2. You didn't rest the macarons long enough: Typically, you'll need to allow the shells to rest for about 45 - 60+ minutes on the counter until a skin has formed on top. If you live in a humid climate, this may take up to 90+ minutes.

3. You over or under macaronaged the batter: If you've over macaronaged your batter, it will be too thin and runny. This will cause your macarons to fall flat with small feet or even no feet. An overworked batter can also cause the macarons to spread out horizontally, rather than rising up vertically.

If you're still having trouble, check out my troubleshooting guide for macaron feet.

Why are my macaron shells hollow?

Here are a few common causes of hollow macaron shells:

This is the last troubleshooting problem you should worry about. Before perfecting your macarons so they don't have hollows, make sure all the other properties are correct:

1. The meringue is over and under whipped: In order to prevent hollows, you need the perfect consistency of meringue before starting the macaronage process. Oftentimes, adding in acid, like cream of tartar, can help stabilize your meringue and allow more time for the air to get incorporated.

2. The batter was over or under macaronaged: The macaronage stage, which refers to working your batter to the proper consistency, is a technique that takes a while to master. If you've worked the batter to a lava-like consistency and you're still getting hollow shells, try working it a tad less.

3. Your oven temperature is too high or low: Oven temperature plays a big role in hollow macarons. Unfortunately, due to the capabilities of home conventional ovens, you have to test and play around with the temperature to get your macaron shells perfect. Most recipes suggest baking macarons anywhere from 275°F (135°C) - 325°F (163°C). Test these temperature ranges out with your home oven and an oven thermometer to see what works best.

If you're still having trouble, check out my troubleshooting guide for hollow macarons.

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