I’ll admit that I have always been a cereal girl. Left to my own devices, I would eat cereal every day: morning, noon, and night. I’m the reason they are still releasing crazy new flavors, because I buy just about every single one. You’re saying that my favorite peanut butter is now a cereal? Sold! What’s that? There’s a cookies and cream cereal? Don’t mind if I do.
If there is a new cereal on the shelf, there’s a darn good chance I’m going to be bringing it home with me.
As a grown up, unfortunately, it’s harder to eat cereal as often as I’d like. This is partly because I have a husband who wants to eat a real meal for dinner and may lock me in an asylum if I set a bowl of Honey Nut Cheerios in front of him for dinner… But also because as you grow older you start to see it for what it really is: candy.
I mean, I hate to ruin it for you but for all intents and purposes anything with that much sugar is essentially candy, and it’s hard to justify eating it for breakfast. Dessert, on the other hand, is a whole other story.
Luckily, as I discovered with my Lucky Charms ice cream a few months back, there are few things in life that bring back the feeling of Saturday mornings spent blissfully watching cartoons in pajamas like sweet, sugary cereal. Especially when you put it into dessert form.
Enter, the fruity pebble meringue, hailing from Christina Tosi’s newest book Milk Bar Life. As the follow up to her famous Momofuku Milk Bar cookbook, which gives you her behind-the-scenes recipes from her notorious New York bakery, her newest book gives us a glimpse at what the Milk Bar family enjoys when they aren’t working.
The recipes in this book range from genius (like a curried chili with raita), to hilarious (her throwback to Al Bundy’s Tang toast), and even includes a few downright quintessential midwest recipes (like her recipe for my personal favorite – the Buckeye). This recipe for Fruity Pebble meringues takes a classy meringue and adds a dash of nostalgic childhood bliss and a pinch whimsy and creates a delightfully colorful meringue that kids and adults will love alike.
These meringues are light and crisp, just like the ones you’re used to, but are packed with that sweet, fruity flavor of the Fruity Pebbles cereal we all know and love. The cereal imparts a subtle chewiness to the meringues, while still maintaining the signature meringue crunch. Plus, since it’s basically eggs and cereal, it’s totally OK to eat them for breakfast.
- 4 large egg whites, cold
- 1/4 teaspoon kosher salt
- 1 1/2 cups powdered sugar
- 2 cups Fruity Pebbles cereal
- Heat oven to 200F degrees. Line 2 sheet pans with parchment paper and place the racks of the oven in the top and bottom third of the oven.
- In a large bowl or stand mixer, beat egg whites with a whisk attachment until fluffy.
- Add salt and continue whisking until the salt is absorbed and the whites are slightly stiffer, about 1 minute more.
- Add the powdered sugar and continue beating until the mixture reaches a stiff peak stage (the batter should form a point if you pull the whisk out), about 3 minutes more. (See picture)
- Add the cereal and gently fold in to combine.
- Scoop batter into 1 1/2 inch mounds about 2 inches apart onto your prepared cookie sheet.
- Bake 3 hours until completely dry, rotating the sheets about halfway through.
- Cool completely before serving.
[ Recipe from the Milk Bar Life cookbook ]