Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup + 2 tbsp almond flour 

  • ⅓ cup powdered sugar 

  • 1 tsp vanilla extract 

  For the filling: 

  • 1 cup puffed rice cereal

  • ½ tbsp butter

  • 1 cup mini marshmallows

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Add the vanilla extract and continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. 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. 

7. 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. 

8. Add the marshmallows and 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 rice cereal and stir until combined. 

9. Scoop about 1 tbsp of the filling onto one macaron half and place another macaron half on top.