Pastel Yogurt Mini Macarons Recipe

Name: Pastel Yogurt Mini Macarons
Prep time: 55 min
Cook time: 12 min
Total time: 67 min
Yield: 42
Cuisine: Korean
Ingredients: 90g Almond powder; 80g Powdered sugar; 70g Egg white; 70g Sugar; Food coloring (pink, yellow, blue); 70g Unsalted butter; 30g Powdered sugar; 15g Yogurt powder (sweetened); 50g Heavy cream

by Cooking Tree 2022-03-08

written by Cooking Tree 2022-03-08

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Pastel Yogurt Mini Macarons is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a mini macaron that fits in one bite~
It seems to be healing just by making it in three lovely colors.
Due to the small size, drying time is short and baking time is short.

There may be a difference in baking color depending on the oven, so it would be better to adjust it while watching the condition.

The cream was simply sanded with yogurt powder to give it a fresh feel, but it was less greasy than regular buttercream.
If you eat it chilled in the refrigerator, you can enjoy it more deliciously, and if it is aged for a day, you can enjoy it more chewy.

If you put it in a bowl, I think it’s a really pretty mini macaron~
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pastel Yogurt Mini Macarons
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Rating: 5.0/5
( 1 voted )

Serves: 42 Prep Time: 55 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Almond powder
80g Powdered sugar
70g Egg white
70g Sugar
Food coloring (pink, yellow, blue)

70g Unsalted butter
30g Powdered sugar
15g Yogurt powder (sweetened)
50g Heavy cream

Instructions

After mixing almond powder and sugar powder, sieve twice through a sieve to prepare.
While whipping the cold egg whites, when large bubbles appear, divide the sugar into 3 portions and whip to make a meringue with horns. Clear the bubbles at low speed for about 2 minutes.
Divide the sifted powder into 2 batches, mix lightly, divide into 3 parts, add food coloring to each dough, and mix until it flows heavily.
Put it in a pastry bag, pan it in an oven pan, and dry it at room temperature until a film forms on the surface and does not stick when touched. (About 40 minutes)
Bake in an oven preheated to 140 degrees for 12 minutes and cool.
Soften unsalted butter at room temperature, add sugar powder and yogurt powder, and whip enough for about 5-7 minutes until white, then add fresh cream and whip until soft.
Sand the cream on the coke.

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