| | MERINGUE LAYERS |
| 2/3 | c | Shelled natural pistachio nuts |
| 3/4 | c | Plus 2 tablespoons sugar |
| 2 | ts | Cornstarch |
| 4 | lg | Egg whites |
| 1/4 | ts | Cream of tartar |
| 1/4 | ts | Salt if using unsalted pistachio nuts |
| 2 | dr | Green food coloring if desired |
| | FILLING |
| 1/2 | c | Plus 2 tablespoons sugar |
| 1/3 | c | Shelled natural pistachio nuts |
| 2 | tb | Cornstarch |
| 1 | c | Milk |
| 1 | lg | Whole egg |
| 1 | lg | Egg yolk |
| 2 | tb | Unsalted butter; cut into bits |
| 2 | tb | Kirsch; or to taste |
| 1 | | Envelope; (1 tablespoon) unflavored gelatin |
| 1/4 | c | Cold water |
| 1 | c | Well-chilled heavy cream |
| | Confectioners' sugar for dusting the dacquoise |
| 10 | | Shelled natural pistachio nuts; blanched and peeled, for garnish |
