by Heny Sison
¾ t. Cream of Tartar
1 C. Sugar
1 C. Coarsely chopped pistachio
¾ C. Sugar
½ C. Water
9 Egg Yolks
¾ C. Unsalted Butter
¾ C. Dari Crème
½ t. Vanilla extract
1 ¼ C. Chopped Pistachios
To make the meringue, preheat the oven to 275?F. Beat together eggwhites, cream of tartar, and sugar until stiff but not dry.
Fold in the chopped pistachios.
Bake for 1 hour or until golden.
Transfer to wire racks. Cool for 5 minutes.
To make the buttercream, boil together the sugar and water till threadlike stage at 220?
When the temp reaches 220?F, beat egg yolks at speed 6 till thick and fluffy. Continue cooking the syrup until 240?F. Pour hot syrup in a stream into the beating eggyoks. Beat until cold.
In another bowl, beat the butter and the margarine together till light. Add the eggyolk mixture then the vanilla. Beat till creamy. Use this to fill the meringue layers. Decorate top and sides with more buttercream. Cover with the pistachios. Freeze.