INGREDIENTS

INSTRUCTIONS

Line 2 buttered baking sheets with foil or parchment paper and trace a
total of three 13- by 4-inch rectangles on the sheets of foil (2 on
one sheet and 1 on the other).  Make the meringue layers: In a food
processor grind fine the  pistachio nuts with 1/4 cup plus 2
tablespoons of the sugar and the  cornstarch. In a large bowl with an
2electric mixer beat the egg  whites with the cream of tartar and the
salt until they hold soft  peaks, beat in the remaining 1/2 cup sugar,
a little at a time, and  the food coloring, and beat the whites until
they hold stiff glossy  peaks. Fold in the pistachio mixture gently but
thoroughly and  transfer the meringue to a pastry bag fitted with a
1/2-inch plain  tip. Starting along an edge of a rectangle, pipe the
meringue onto  the prepared foil, filling in 2 of the rectangles.
Outline  the edges of the remaining rectangle with 2 rows of the
meringue,  leaving the center free, and bake the meringues in a
preheated  250°F. oven, switching the sheets from one rack to the
other after  30 minutes, for 1 to 1 1/4 hours, or until the meringues
are firm and  dry when touched. Let the meringues cool on the sheets,
slide the  foil off the sheets, and peel the meringues off the foil
carefully.  The meringues may be made 1 day in advance and kept wrapped
in  plastic wrap at room temperature.  Make the filling: In a small
skillet, preferably non-stick, cook 1/4  cup of the sugar, undisturbed,
over moderate heat until it begins to  melt, cook it, stirring with a
fork, until it is melted completely  and turns a golden caramel, and
add the pistachio nuts, stirring  until they are coated well. Pour the
mixture immediately onto a piece  of foil and let it cool completely.
Break the praline into pieces and  grind it fine in a food processor.
In a heavy saucepan dissolve the  cornstarch in 1/4 cup of the milk,
stir in the remaining 3/4 cup milk  and the remaining 1/4 cup plus 2
tablespoons sugar, and bring the  mixture just to a boil, stirring. In
a heatproof bowl whisk together  the whole egg and the egg yolk, add
the milk mixture in a stream,  whisking, and transfer the pastry cream
to the pan. Bring the pastry  cream to a boil, whisking, and simmer it,
whisking, for 2 minutes.  Remove the pan from the heat, whisk in the
butter and the kirsch,  whisking until the butter is incorporated, and
force the pastry cream  through a fine sieve into a metal bowl. Stir in
the praline and let  the pastry cream cool completely, its surface
covered with plastic  wrap. The filling may be prepared up to this
point 1 day in advance  and kept covered and chilled. In a small
saucepan sprinkle the  gelatin over the water, let it soften for 1
minute, and heat the  mixture over moderately low heat, stirring, until
the gelatin is  dissolved and the liquid is hot. Whisk the gelatin
mixture into the  pastry cream, set the bowl in a larger bowl of ice
and cold water,  and stir the pastry cream until it is thickened but
not set. Remove  the bowl  from the ice water. In a chilled bowl with
an electric mixer beat the  heavy cream until it just holds stiff
peaks, whisk one third of it  into the pastry cream to lighten it, and
fold in the remaining cream  gently but thoroughly. Transfer the
filling to a pastry bag fitted  with a medium star tip.  Arrange a
solid meringue rectangle, rough side up, on a platter and  pipe some of
the filling decoratively in rows down the length of it to  continued in
part 2

A Message from our Provider:

“Moses was called ‘God’s friend\”. Are you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3451
Calories From Fat: 1571
Total Fat: 181.1g
Cholesterol: 777.1mg
Sodium: 921mg
Potassium: 2625.6mg
Carbohydrates: 409.9g
Fiber: 14.5g
Sugar: 350.3g
Protein: 70.8g