Pastel Rainbow Yogurt Macarons Recipe

Instructions

1. Mix almond powder and sugar powder and sieve twice to prepare.
2. When large bubbles appear while whipping the cold egg whites, divide the sugar into 3 batches and whip to make a meringue. Add white food coloring and clear the bubbles at low speed for about 2 minutes.
3. Divide the powder into 2 batches, mix, and when it flows heavily, put it in a piping bag.
4. Pan in an oven pan, flatten and dry at room temperature for 1 hour.
5. Put milk, yogurt powder, and cornstarch in a pot and mix, stir over low heat and boil until thickened, then transfer to another bowl and cool.
6. When drying is complete, bake in an oven preheated to 135 degrees for 17 minutes, then cool and sprinkle with melted white chocolate on the top.
7. Soften unsalted butter, add cooled yogurt mixture, whip it to make the cream, divide into 4 parts, and add food coloring to 3 places to color.
8. Mix the colors in the wrap, squeeze the cream long, roll it up, put it in a piping bag, and sand it on the coke, and then harden it in the refrigerator.