Pistachio French macaroons...

Last week, I had dinner with my CCA friends at Chez Papa. There was a big surprise as one of my friends who recently moved from Montreal to Vancouver, came down to visit us for a few weeks.

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It's been a year and a half since the graduation. I've been in touch with a few friends and we're all still working in pastry industry. I wonder though, how many of our classmates keep working in this field.

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Although I support people who can effort to attend the school, it's hard for me to recommend them CCA. The program itself is good, but the way they manage the school is not. They need to be more concern about how they accept the students at the first place. Some of those students do slow you down in classes and may cause a poor reputation for all of us after that. A good reputation is about the quality, is valuable than money. As long as they understand this and willing to maintain its value, who wouldn't want to join the school.

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Anyway, my friend asked me if I can make pistachio French macaroon and post it. Here's the recipe.

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Ingredients:

for the shell
- 17 g pistachio flour
- 50 g almond flour
- 67 g powdered sugar
- 50 g aged egg whites, room temperature
- 67 g sugar
- 16 g water
- pinch of green color

for the filling
- 50 g heavy cream
- 30 g pistachio flour
- 75 g white chocolate
- 10 g unsalted butter, room temperature

- pinch of green color

Preparation:

see Hazelnut-Nutella French Macaroons