There’s this new pancake cereal trend that either started on TikTok or Instagram. Essentially the trend involves cooking a bunch of miniature pancakes, drizzling them with syrup and enjoying with a spoon. As a result, many adorable variations of pancake cereal have been made and I cannot even handle the cuteness! Favorites so far include croissant, donut and even cookie cereal. And while it may not be the most practical breakfast to make, I couldn’t wait to join the fun because what’s better than eating your favorite treat for breakfast with a spoon?! Since french macarons are my absolute favorite, today’s homemade cereal is just that! The mini macaron shells are filled with a dollop of dairy free dark chocolate ganache and when covered in a splash of milk, become a heavenly breakfast or brunch cereal that dreams are made of!
MINI FRENCH MACARON CEREAL
Bite sized miniature french macarons, filled with dark chocolate ganache and eaten like cereal with milk. Deliciously dairy and gluten free.
I have a funny connection to this macaron cereal! A few years back I made macaron hot chocolate. The leftover mini macarons and marshmallows reminded me of cereal, which I posted to social media, but never did get back to blogging about it. I’m glad I get the chance to share the improved version today, thanks to this fun trend!
HOW IT TASTES
Once you taste this cereal you’ll fall in love! It’s more of a breakfast dessert, or bressert if that’s a thing, but incredibly delicious and worth making. The almond based shells and chocolate filling are a match made for the cold milk.
Soft, chewy, sweet and chocolatey. Flavor-wise this cereal is like none I’ve ever tasted with hints of macaron cookies in every bite.
Like the best of breakfast and dessert worlds in one and a treat to remember!
HOW TO MAKE MINI FRENCH MACARON CEREAL
To start, you’ll need a good french macaron recipe to start. I happen to have an easy to follow one for Italian Meringue Macarons here. The only difference with these macarons is that you’ll pipe the shells much smaller. Approximately the size of a nickel or roughly 1 inch in diameter each. Once you’ve piped the mini 1″ french macaron shells, give them time to rest before baking in the oven. The resting time for the mini macarons, will be shorter, approximately 10-15 minutes instead of 20-25. Transfer the well rested shells to the oven and bake. The baking time will also shorten from 12 minutes to approximately 8-10. When done baking, wiggle the shells gently from side to side to ensure that they’re done, then remove from the oven to cool.
Do not remove the shells from the baking sheet until fully cooled, allowing them to sit for roughly 15 minutes.
Photo below to show just how miniature and adorable these macarons are!
DAIRY FREE DARK CHOCOLATE GANACHE
The dairy free dark chocolate ganache is very easy to make and a great filling option for this macaron cereal! Simply heat alternative milk of choice in a pot (coconut milk is my choice) and pour over chopped dairy free dark chocolate. Mix until smooth. The ganache will solidify as it cools and then it can be piped onto the cooled shells. Sandwich the shells then transfer to the fridge to mature.
TIPS FOR MAKING MINI MACARON CEREAL
- French macarons are naturally a very delicate treat. The shells are slightly crisp on the outside and soft in the center and can crack and break easily. For the best macaron cereal experience, I recommend giving the mini macarons at least 24-48 hours to mature in the fridge.
- Milk is not necessary to enjoy these minis by spoon, but will provide more of that breakfasty/cereal vibe. Enjoy with just a splash of milk, or in a bowl with a dollop of frosting or whipped topping!
- The shells are almost like little sponges, so if adding milk, be prepared to eat the macaron cereal right away, so they maintain their form.
- Use any milk of choice for this sweet cereal, from oat and almond, to coconut and cashew to keep it dairy free.
- Enjoy this new way of eating macarons for breakfast, brunch or any time of the day!
Bite sized miniature french macarons, filled with dark chocolate ganache and enjoyed with milk of choice. Deliciously dairy and gluten free.
For the Mini Macaron Shells
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
For the Dark Chocolate Ganache (Dairy Free):
- 8 oz dairy free dark chocolate
- 1/2 cup full fat coconut milk
For the macaron cereal:
- Milk of choice
For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 3/4 or 1inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 10-15 minutes for the minis. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 8-10 minutes. Test the macarons for doneness by gently wiggling the shells on the baking sheet from side to side. When done, they will not wiggle.
- Remove from oven and allow 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
For the Ganache:
- Heat coconut milk in saucepan until simmering.
- Slowly pour simmering coconut milk into the dark chocolate until smooth and completely combined.
- Allow to cool slightly, then transfer to a piping bag to fill the macarons.
- Evenly pipe small dollops of ganache into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
- Transfer the finished macarons into the fridge and allow to mature for 24-48 hours or at least overnight for desired texture and flavor.
For the macaron cereal:
- Pour the matured macarons into a bowl and top with milk of choice.
- Serve immediately and enjoy right away!
Allow to mature in the fridge before enjoying. Try this cereal with cold milk, or a dollop of whipped topping. Keep in the fridge for 3 days in the fridge or 6 months in the freezer.
Keywords: French macarons, mini macarons, macaron cereal, macaron trends, breakfast trends, brunch, dessert, chocolate ganache, dairy free, gluten free
Aside from taste, you’ll love how versatile this macaron cereal is. Filling possibilities and colors are endless! With just a few adjustments you can create a variety of different macaron cereals or even combine more than one flavor. For those reasons and more it is so worth giving this whimsical breakfast treat a try!
I’d love to see it if you do!
This post titled Mini French Macaron Cereal was seen first on Posh Little Designs. All Rights Reserved. 2020