Combine the almond powder, powdered sugar, and cake flour and sift twice. Leave the peanut butter out at room temperature.
Add the granulated sugar to the egg whites in 2 parts. Use a whisk to beat until stiff peaks form to create a stiff meringue.
Add the dry ingredients while sifting, and use a wooden spatula to lightly mix, being careful not to destroy the foam. Pour into a pastry bag with a 1 cm opening.
Place the barrel mold on a plate covered in cooking paper, and squeeze out the dough to a 1 cm thickness. Use a toothpick to smooth out the shape.
Remove the barrel mold and make the shapes, leaving plenty of room inbetween.
Use a tea strainer to sift the powdered sugar over the dough, twice, in large amounts. Bake in the oven at 180℃ for 10 minutes, then at 150℃ for 10 minutes.
Once they've finished, let them cool as-is. Once they've completely cooked, remove from the baking sheet.
Use a wooden spatula to mix together the softened peanut butter and the powdered sugar. Add kirsch for flavor, and create sandwiches using the cooled biscuits.
Story Behind this Recipe
Reminded of the deliciousness of dacquoise, I decided to try making them on my own. It came out better than expected, so I was satisfied with the result.
Be sure to whip the meringue stiffly. Once you add the dry ingredients, mix, but don't destroy the foam. Once you make the cream sandwiches, wrap them up quickly or put them in a storage bag. The next day they'll have an even more moist, developed flavor.