Macaron with California Prunes and Roasted Yeast

Sift the almonds and powdered sugar into a bowl.

Heat the sugar and the mineral water to 117 degrees and whip it with the egg whites to an Italian meringue.

Beat cold and color with food coloring.

Fold the egg mixture under the almond paste and apply to a baking mat using a piping bag. Then spread the yeast powder with a tea strainer.

Let everything dry for about 60 minutes and bake at 130 degrees for 12 minutes.

Dice the plums and boil them down with the plum juice until the liquid has completely disappeared.

Add the whipped cream and bring to the boil again.

Add the couverture and the Hoi Sin sauce and mix.

Pass through a fine sieve and chill.

Then fill the macarons with the cream.