Step-by-Step Guide to Make Jamie Oliver strawberry mostachon (mexican meringue pie)

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, strawberry mostachon (mexican meringue pie). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

strawberry mostachon (mexican meringue pie) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. strawberry mostachon (mexican meringue pie) is something which I’ve loved my whole life.

To get started with this particular recipe, we must 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):

1. Take base
2. Make ready granulated sugar
3. Make ready vanilla extract
4. Get baking powder
5. Prepare cream of tartar
6. Make ready crushed ritz crackers
7. Prepare chopped pecans
8. Get egg whites
9. Get topping
10. Make ready cream cheese
11. Take heavy whipping cream
12. Get vanilla extract
13. Take powdered sugar
14. Take chopped strawberries

Instructions to make strawberry mostachon (mexican meringue pie):

1. preheat oven to 350°f
2. in a clean glass, or copper bowl whip eggwhites and cream of tartar with an electic mixer until soft peaks form
3. add baking powder and vanilla and continue beating for 30 seconds
4. and sugar a tablespoon at a time until the mixture forms stiff peaks (it should look white and glossy)
5. stop beating with mixer and fold in crackers and pecans with a spatula being careful not to deflate the meringue mixture
6. pour into a greased 8 inch cake pan and bake for 30-45 minutes until the meringue is dry and golden brown
7. meanwhile meringue is in the oven prepare the topping
8. whip cream cheese with sugar until light and fluffy add vanilla extract and whipping cream and continue beating until it has doubled in size
9. once meringue is out of the oven let cool for about 1 hour
10. place on a serving platter top with the whipped cream mixture and chopped strawberries and enjoy!
11. *Note: left overs should be stored in the refrigerator

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