1 Whip your egg whites into stiff peaks with a little fine salt and a pinch of vinegar.
2 Then, gently lifting the mixture, incorporate your chocolate tant pour tant. Spread onto parchment paper to a height of about 1cm.
3 Turn your oven to 90°(th3) then place your trays for gentle cooking for 4h30.
Meanwhile prepare your pistachio cream.
4 Make your pastry cream:
As usual pour a few drops of water at the bottom of your saucepan then pour your milk with your vanilla beans, bring to boil and turn off the heat.
5 In your bowl, quickly add the sugar to your 4 yolks, stir with a whisk then incorporate the flour, when everything is well combined pour the hot milk over it, always stirring, then put everything back in your saucepan, turn on the heat and always with a whisk make your cream boil a few times, then pour it onto a plate, dust with icing sugar and let cool.
6 When your pastry cream is completely cold, incorporate your pistachio paste and your Kirsch, then add your butter softened to a paste and emulsify the mixture with a beater, then spread it on a plate and into the fridge.
THE FINISHING
On 3 bases of your Dacquoise, spread 1/3 of pistachio cream then layer them and place the 4th on top.
Wrap the whole thing then keep cold for 24 hours to achieve ideal maturation.
For the success of this recipe to be perfect the top layer of Dacquoise should remain crispy and those inside in the spirit of true almond macarons should be as tender as possible.
Of course this is a recipe for many guests, for fewer people divide the proportions and divide your cooked Dacquoise plate into 4 across the width.
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