INGREDIENTS

INSTRUCTIONS

MERINGUE LAYERS
FILLING
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

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