Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, strawberry mostachon (mexican meringue pie). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
strawberry mostachon (mexican meringue pie) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. strawberry mostachon (mexican meringue pie) is something which I’ve loved my entire life.
Believed to have originated in Monterrey in Mexico's north-east, mostachon is a traditional meringue cake, which typically includes crushed plain biscuits and walnuts in the meringue to create an extra crisp base. The topping is dependent on whatever fruit is in season. Using an offset spatula, spread the frosting all over the cake.
To begin with this recipe, we must first prepare a few ingredients. You can cook strawberry mostachon (mexican meringue pie) using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make strawberry mostachon (mexican meringue pie):
- Take base
- Prepare 1 cup granulated sugar
- Take 1 tsp vanilla extract
- Get 1 tsp baking powder
- Prepare 1 pinch cream of tartar
- Prepare 2 cup crushed ritz crackers
- Get 1/2 cup chopped pecans
- Get 4 large egg whites
- Prepare topping
- Get 1 packages cream cheese
- Make ready 1 cup heavy whipping cream
- Prepare 1 tsp vanilla extract
- Get 1/2 cup powdered sugar
- Prepare 1 cup chopped strawberries
In this video I show you how to make a DELICIOUS Keto Strawberry Meringue Pie also known as Mostachon! Mostachon: Mostachon is a Mexican dessert dish that I learned to make from my Tia Telma. Wash your fruit and with your strawberries, cut the stem-leaf part and place it down on its' white part (or used to be stem part). Mostachon Cake is light, airy, crunchy, salty and not overly sweet.
Instructions to make strawberry mostachon (mexican meringue pie):
- preheat oven to 350°f
- in a clean glass, or copper bowl whip eggwhites and cream of tartar with an electic mixer until soft peaks form
- add baking powder and vanilla and continue beating for 30 seconds
- and sugar a tablespoon at a time until the mixture forms stiff peaks (it should look white and glossy)
- stop beating with mixer and fold in crackers and pecans with a spatula being careful not to deflate the meringue mixture
- pour into a greased 8 inch cake pan and bake for 30-45 minutes until the meringue is dry and golden brown
- meanwhile meringue is in the oven prepare the topping
- whip cream cheese with sugar until light and fluffy add vanilla extract and whipping cream and continue beating until it has doubled in size
- once meringue is out of the oven let cool for about 1 hour
- place on a serving platter top with the whipped cream mixture and chopped strawberries and enjoy!
- *Note: left overs should be stored in the refrigerator
This desert has a meringue base and I used walnuts in this recipe but you can substitute pecans, almonds or another type of nut. The hardest part is placing the berries on it. Photo about Strawberry meringue cake also known as Mostachon in México. Download preview..strawberries mostachon, it's easier than you imagine and its taste is spectacular, the combination of crackers with walnut, meringue and strawberries will For the bitumen, add the cheese with the vanilla and the sugar until the lumps break up. Cover the mostachón with the bitumen, decorate with.
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