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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 2 |
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I got this from a friend that lived in Mexico. Mostachon means macaroon in Spanish. This has a Meringue base with a whipped topping. It sounds kind of weird but it is awesome. My original recipe is so worn I had to post here for safe keeping. Ingredients:
1 cup sugar |
4 egg whites |
1/2 teaspoon salt |
20 ritz crackers |
1/2 teaspoon baking powder |
8 ounces cream cheese, softened |
2 egg whites |
3/4 cup sugar |
3/4 cup whipping cream |
1 teaspoon vanilla |
strawberry |
1 cup nuts (walnuts or pecans) |
Directions:
1. Preheat oven to 290F.
2. Whip egg whites, when they start to rise add sugar and salt.
3. In a separate bowl combine crackers (crushed), nuts and baking powder.
4. Fold the egg white mixture into the dry ingredients with a spatula.
5. Put in a 9 inch springform pan.
6. Bake for 40 minutes, turn oven off and take out when oven is cold. (You may do this over night).
7. Whipped topping:.
8. Blend cream cheese to soften.
9. In another container whip whipping cream.
10. Fold together with a spatula.
11. Beat eggs (on stove in a double boiler to heat eggs) when they start to get stiff add sugar. Keep on stove until sugar is dissolved.
12. Add vanilla.
13. Keep beating until they are extremely stiff.
14. Combine with cheese mixture with a spatula let set in fridge for a minimum of 4 hours.
15. When serving:.
16. Meringue on bottom then whipped cream then top with strawberries.
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