Description
Mostachón is a traditional Mexican dessert that combines a light and airy meringue base with crunchy pecans and sweet Maria cookie crumbs. Topped with luscious whipped cream and fresh fruit, this unique treat is as beautiful as it is delicious, perfect for celebrations or special occasions.
Ingredients
Scale
For the Base:
- 6 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 cup Maria cookies (crushed into fine crumbs)
- 1/2 cup pecans (chopped)
For the Topping:
- 1 1/2 cups heavy whipping cream (chilled)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruit (strawberries, kiwi, or berries for garnish)
Instructions
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Prepare the Meringue Base:
- Preheat your oven to 325°F (160°C) and line a round cake pan with parchment paper.
- In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Gently fold in the crushed Maria cookies and chopped pecans using a spatula.
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Bake the Base:
- Pour the mixture into the prepared cake pan, spreading evenly. Bake for 25-30 minutes, or until lightly golden and set. Let cool completely before removing from the pan.
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Make the Whipped Cream Topping:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
-
Assemble the Mostachón:
- Spread the whipped cream over the cooled meringue base. Arrange fresh fruit on top for a decorative and flavorful finish.
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Serve:
- Slice and serve immediately, or refrigerate for up to 4 hours before serving.
Notes
💡 Tips:
- Add a drizzle of caramel or chocolate sauce for extra indulgence.
- Use a mix of colorful fruits for a visually stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican