Oof it’s Monday again. How the heck does this keep happening?? The weekends go by so freaking fast; I don’t even understand. I actually had the most productive weekend basically ever, but even without sitting down or lallygagging practically at all, I still didn’t get everything done on my to-do list. I’m a big advocate for the three day weekend. I really think we need one day to hang out with friends and family, one day to run errands and catch up on household chores, and one day to relax and get ready for the coming week. Who’s with me?? And where can we bring this argument?
Well, if nothing else, I’m hoping this recipe will bring a little color and happiness into your Monday (it definitely doesn’t help that it’s pouring rain and chilly here in Boston!) I have been meringue and pavlova obsessed lately. I’m also kind of obsessed with Fruity Pebbles. Not so much because I like eating them in bowls of milk for breakfast, but more because I love the way they bring color to baked goods.
I thought I had the best idea in the world to make Fruity Pebbles pavlovas… And then I Googled it and realized it’s already been done. And not only has it been done, but it’s been done by Christina Tosi in Milk Bar Life. I still really, really wanted to make them. So I grabbed her recipe for Fruity Pebbles Meringues and whipped them up. Yes, I WHIPPED them up. Both literally and figuratively. The egg whites are whipped in a mixer and these are so quick and easy to prep, you won’t even believe it.
Egg whites are my new favorite things. There are only 4 ingredients in this dessert (one of which is salt!), which I think is pretty crazy when you see the end product. You’ll start by heating the oven to 200 degrees. Yup, just 200. Then in the large bowl of a stand mixer using whisk attachment, beat 4 cold egg whites on high speed until fluffy, about 2 minutes. Add in 1/4 t salt and whisk for about 1 minute, until salt is dispersed and egg white are beginning to stiffen. Then add in 1 1/2 C confectioners’ sugar and beat until egg whites are glossy and stiff peaks are formed, about 3 more minutes. Here are some beautiful stiff peaks for your reference:
Gently fold in Fruity Pebbles cereal until dispersed.
You can already start to see how pretty they’re going to be!
Drop tablespoons of mixture about 2 inches apart on parchment paper-lined baking sheets. I actually tried to pipe the meringues like the recipe suggests, but quickly realized that unless I crushed the cereal, the Fruity Pebbles weren’t going to fit through any pastry tip. Once they were on the cookie sheet, I crumbled some more Fruity Pebbles on top.
Bake at 200 degrees for about 3 hours, until meringues are completely dry and beginning to crack. Rotate the trays halfway through. And keep your eye on them; you don’t want the meringues getting dark!
In the ridiculously long three hours that the meringues are baking, you should make the raspberry ganache. It will need time to cool, so make sure to do it ahead of time. It’s also quick and easy to make! The ganache isn’t absolutely integral to this recipe, but I think it makes for a nice little dipping sauce and adds to the fun of these. Also, it’s really, really easy to make. Only 3 ingredients in this one!
Place 4 oz. finely chopped white chocolate in a medium-sized bowl. Then, in a small saucepan, stir together 1/2 C heavy cream and 4 oz. puréed raspberries. Over medium heat, bring just to a boil. Pour cream and raspberries over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth. Cool completely.
So, were those three hours of waiting for the meringues to bake worth it? OMG yes. I could eat these all day.
They’re basically a big bowl of Fruity Pebbles cereal in crunchy cookie form. But like, a super light cookie. I know I’m not the only one absolutely obsessed with the consistency of meringues, right?? I’m pretty sure I’d eat plain meringues just for the mouthfeel (UGH I hate when people use that word, but it’s just so true in this instance).
And I just love how these look! They’re basically white fluffy clouds with rainbow mixed in. Does it get any better than that??
I have to admit this was actually my second batch of the Fruity Pebbles Meringues. With the first batch, I let the egg whites get a bit too warm and they ended up spreading too much. I also didn’t sprinkle crushed Fruity Pebbles over the top before baking, so they weren’t nearly as pretty as these ones.
I guess we should talk about the ganache? As I mentioned early, totally not necessary, but incredibly welcome. Think of it as the best condiment in the world. The meringues are delicious on their own, but dunking them in raspberry white chocolate ganache takes them to a different level.
If I had the chance to re-do my wedding, I would most definitely make a meringue bar. It would feature all different kinds of meringues with a rainbow of dipping sauces. Although, considering I barely even had time to LOOK at the candy bar at my wedding, perhaps this would be better for me to suggest for someone else’s wedding… Then I could just hang out at the table all night long.
I have a crazy, crazy busy week coming up and I honestly think it’s going to make it a whole lot easier to know that I have a Tupperware of these waiting for me in the fridge. Obviously these are not low calorie, but they’re super duper low fat… Which could be dangerous. It also just occurred to me that both egg whites and Fruity Pebbles are acceptable breakfasts, so yeah….
I hope you like meringues and pavlova, because these Fruity Pebbles meringues will not be the last time you see whipped egg white show up on my blog. Same goes for Fruity Pebbles. If you want more rainbow colored Fruity Pebbles recipes, check out these:
Have you made meringues or pavlova before?
Fruity Pebbles Meringues
- 4 large egg whites cold
- 1/4 t kosher salt
- 1 1/2 C confectioners' sugar
- 2 C Fruity Pebbles
- 4 oz. white chocolate finely chopped
- 1/2 C heavy cream
- 4 oz. fresh raspberry purée
- Heat oven to 200 degrees
- In the large bowl of a stand mixer using whisk attachment, beat egg whites on high speed until fluffy, about 2 minutes.
- Add in salt and whisk for about 1 minute, until salt is dispersed and egg white are beginning to stiffen.
- Add confectioners' sugar and beat until egg whites are glossy and stiff peaks are formed, about 3 more minutes.
- Gently fold in Fruity Pebbles cereal until dispersed.
- Drop tablespoons of mixture about 2 inches apart on parchment paper-lined baking sheets.
- Bake at 200 degrees for about 3 hours, until meringues are completely dry and beginning to crack. Rotate trays halfway through.
- Let cool completely on pan.
- Serve with raspberry ganache for dipping.
- Place finely chopped white chocolate in a medium-sized bowl.
- In a small saucepan, stir together heavy cream and raspberries. Over medium heat, bring just to a boil.
- Pour cream and raspberries over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
- Cool completely.