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Macaron with California Prunes and Roasted Yeast

Macarons are a delicate dessert. This recipe creates a stylish purple version with California dried plums.

Featuring California Prunes

Ingredients

Macaron mass

300 gfinely ground almonds
300 gpowdered sugar
3 gblue food coloring
220 gegg white
75 gmineral water
200 gfine sugar
30 groasted yeast powder

Plum cream

300 gCalifornian dried plums
50 gplum juice
200 gwhipped cream
300 gwhite chocolate coating
20 gHoi sin sauce

Macaron mass

  1. Sift the almonds and powdered sugar into a bowl.

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

  3. Beat cold and color with food coloring.

  4. 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.

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

Plum cream

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

  2. Add the whipped cream and bring to the boil again.

  3. Add the couverture and the Hoi Sin sauce and mix.

  4. Pass through a fine sieve and chill.

  5. Then fill the macarons with the cream.

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