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1h 15m
1h
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4 | pieces | egg white (½ cup) |
1 | teaspoon | Tartar Cream |
3/4 | cup | Sugar |
1/4 | cup | ground toasted cashew |
1/4 | cup | All Purpose Flour |
1/2 | cup | Butter, softened |
2 | cups | Powdered Sugar |
1 | packet | NESTLÉ® All Purpose Cream, chilled |
1 | piece | large ripe mango, diced |
1 | cup | ground toasted cashew |
1/4 | cup | ground graham crackers |
4 | pieces | egg white (½ cup) |
1 | teaspoon | Tartar Cream |
3/4 | cup | Sugar |
1/4 | cup | ground toasted cashew |
1/4 | cup | All Purpose Flour |
1/2 | cup | Butter, softened |
2 | cups | Powdered Sugar |
1 | packet | NESTLÉ® All Purpose Cream, chilled |
1 | piece | large ripe mango, diced |
1 | cup | ground toasted cashew |
1/4 | cup | ground graham crackers |
Step 1 | Combine egg white and cream of tartar in a mixing bowl. Whisk until fluffy. Gradually add sugar while whisking until stiff peaks. (10 minutes) |
Step 2 | Mix ground cashew and flour. Gradually fold in the egg white mixture until combined. Transfer into a piping bag and pipe 3-inch round disk on a sheet tray lined with buttered and floured parchment paper. (10 minutes) |
Step 3 | Bake in a preheated 320°F oven for 30-40 minutes or until dry and crunchy. Set aside to cool completely. (45 minutes) |
Step 4 | Whip butter for 2 minutes. Add powdered sugar and NESTLÉ® All Purpose Cream and whip until light. Fold in mango and set aside. (5 minutes) |
Step 5 | Mix ground cashew and graham crackers to make coating. (2 minutes) |
Step 6 | Sandwich filling with 2 meringue cookies. Cover the outside with the same filling and coat with cashew and graham cracker mixture. Freeze overnight or until serving. (overnight) |
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