INGREDIENTS
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for the macarons:
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45 grams finely ground up rice krispies
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200 grams powdered sugar
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65 grams almond meal/flour
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95 grams egg whites (I didn't use room temperature)
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35 grams granulated sugar
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for the marshmallow fluff buttercream:
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1/2 cup room temperature butter, softened
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3.5 ounces (1/2 jar) of marshmallow fluff
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1 cup powdered sugar
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1/2 tsp vanilla
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1/4 cup crushed rice krispies