These Fruity Pebbles meringue cookies couldn’t be easier to prepare. They’re a real treat for cereal lovers. So, if this type of cereal is one of your favourites, these sweet and crunchy Fruity Pebbles cookies are going to impress you. If not, you can sub in Lucky Charms, Rice Krispies, Cinnamon Toast Crunch, or whatever sugary cereal you happen to love, or even experiment with different kinds mixed together. Any cereal would work with the fluffy, sweet meringue cookies.
Fruity Pebble meringue makes a change from a plain bowl of cereal. The signature meringue crunch makes these perfect for anyone with a sweet tooth. The kids will love them, and so will the grownups!
Why You’ll Love These
A great sweet treat: This Fruity Pebble meringue kisses recipe pairs your favourite childhood cereals with the gooey stickiness of meringue for a colourful, appealing and indulgent treat.
Easy to make: Once you’ve mixed the ingredients together, you just have to pipe the Fruity Pebbles meringues on a baking tray and cook them in the oven.
Perfect for the kids: Although no cookie-loving adult is going to turn down one of these beauties, they’re especially popular with the kids, so if you’re baking for little ones, this is a great recipe to add to your repertoire.
Fruity Pebbles Meringue Cookies Ingredients
To make Fruity Pebbles cookie bites, you’re going to need egg whites, white sugar, cream of tartar, vanilla extract, and Fruity Pebbles breakfast cereal.
How to Make Fruity Pebbles Cookie Meringues
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the meringue mixture: Use a stand mixer with the whisk attachment or using an electric mixer, beat egg whites and cream of tartar until you see air bubbles and it’s frothy.
Sweeten it: Next beat in the sugar, bit by bit.
Continue beating the mixture: After a few minutes, the batter should begin to form stiff peaks, at which point you can gently fold in the vanilla extract, along with some of the crushed cereal.
Pipe the meringues: Put the meringue mixture in a piping bag or pastry bag and pipe it on to a parchment paper lined baking sheet.
Bake the Fruity Pebble meringues: Give them 1½ hours in a cool oven then turn off the oven and let them sit in there for another couple of hours to cool completely or until the oven’s cooled to room temperature.
Substitutions and Variations
These will work with any kind of cereal, whether you want to use a fruity cereal or something else. You could even combine for than one. If your cereal isn’t colourful, you might like to add a couple of drops of food colouring to the batter to make it look pretty.
How to Serve Fruity Pebble Meringues
Enjoy these as a snack or sweet treat at any time of the day, or rustle up a batch for a special occasion. You could also make a batch as a gift and maybe make another kind of cookie too, such as kolachy cookies, Fruity Pebbles Bars or chocolate roll cookies.
Store: Keep the Fruity Pebbles cookies in an airtight container on the countertop or in the fridge and they should stay crisp for a couple of weeks.
Freeze: You can also freeze them in an airtight container or freezer bag for up to 6 months.
Meringues with Fruity Pebbles FAQs
A good meringue should be light as air and crispy and crumbly in the mouth. Almost seeming to melt on the tongue. The first very important thing to do is make sure the meringue batter forms stiff (not soft) peaks before attempting to pipe it. The second is not to open the oven door at all after putting them in there. Stick with those two tips and your meringues should come out perfectly.
The Milk Bar Life cookbook by Christina Tosi features a meringue recipe, which inspired this easy cookie recipe.
Actually Fruity Pebbles are gluten free already because they’re made with rice rather than wheat. Of course, you can also use a different gluten free cereal if you have another favourite.
Fruity Pebbles Meringue Cookies
- 4 egg whites
- ¾ Cup granulated sugar
- ½ Teaspoon cream of tartar
- ½ Teaspoon vanilla extract clear
- 1 ¼ Cups cereal Fruity Pebbles, divided, 1 cup and ¼ cup
- Preheat the oven to 200°F and line a baking sheet with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.
- Begin whipping the egg whites on medium high speed, once they begin to look frothy, very slowly sprinkle in the sugar. The process of adding the sugar should be very slow and gradual, just a tiny bit at a time, it should take you a couple of minutes to do this. Continue to whip until the egg whites can hold a stiff peak and look a bit glossy.
- Add in the clear vanilla extract and whip until combined.
- Take 1 cup of the Fruity Pebbles Cereal and pour it into a zip top bag. Crush the cereal into tiny bits using a rolling pin, flat meat mallet, or your hands. Add the crushed cereal to the egg whites and give one last good mix.
- Scoop the mixture into a large piping bag fitted with a large open star piping tip.
- Pipe the mixture into little swirls or any shape you would like, no larger than about 2”.
- Once all the cookies have been piped, place them into the oven and bake for 1 ½ hours. After 1 ½ hours turn the oven off, but do not open the door. Let the cookies sit in the oven for at least 2 more hours or until completely cool.
- Remove from the oven and serve or store in an airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Fruity Pebbles meringue cookies aren’t like any other cookies you’ve ever had. They’re meringue-based, so you can expect them to be light with the perfect amount of chew. The colourful nature of Fruity Pebbles cereal also ensures they look great. If you are a fan of sugary cereals, you will love this Fruity Pebbles cookie recipe.
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Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.