Forktionary

Almendrado The Mexican Flag Recipe

Celebrate the vibrant colors of Mexico with this light and airy Almendrado dessert! A Southwestern delight, this recipe features layers of green, white, and red, creating a stunning visual masterpiece. Perfect for a light finish after a heavy meal, it's equally delicious served alone or atop a creamy custard (recipe #309365 – use the leftover egg yolks!). Prepare to be amazed by its simple elegance and refreshing taste.

Prep Time 20 mins
Cook Time 25 mins
Calories 64.3 kcal
Protein 6g
Rating 4.0 (4 Reviews)
Almendrado The Mexican Flag 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almendrado The Mexican Flag

  • 1 envelope (2 1/4 teaspoons) unflavored gelatin
  • 1/4 cup cold water
  • 6 large egg whites
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon almond extract
  • Lime, Zest Of
  • red gel food coloring (to desired color)
  • green gel food coloring (to desired color)
  • cooking spray or butter for greasing the pan
  • flour for dusting the pan

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How to Make Almendrado The Mexican Flag

  1. Grease and flour an 8x4x2 inch loaf pan; set aside.
  2. Sprinkle 1 envelope (2 1/4 teaspoons) unflavored gelatin over 1/4 cup cold water; let stand 5 minutes to bloom.
  3. In a double boiler or heatproof bowl set over simmering water, heat gelatin mixture, stirring constantly, until gelatin is completely dissolved.
  4. Remove from heat and let cool to room temperature.
  5. In a large, clean, dry bowl, beat 6 large egg whites with an electric mixer until soft peaks form.
  6. Gradually add 3/4 cup granulated sugar and 1/4 teaspoon salt, 1 tablespoon at a time, beating until stiff, glossy peaks form.
  7. Gently fold in the cooled gelatin mixture, 1 teaspoon almond extract, and the zest of 1 lime.
  8. Do not add hot gelatin to the egg whites; it will scramble them.
  9. Divide the meringue into three equal portions in separate bowls.
  10. Tint one portion bright green, one portion bright red, using gel food coloring. Mix thoroughly.
  11. Using a tablespoon, layer the green meringue in the prepared pan.
  12. Top with the white meringue and finally the red meringue. Spread each layer with the back of a spoon for even distribution.
  13. Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight.
  14. To serve, invert the Almendrado onto a serving platter. Garnish with custard sauce (recipe #309365) if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

50g

Fat

0g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas Mexican Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gelatin Desserts Eggs Dairy Fruit American Mexican Southwestern United States Refrigerator Heirloom Historical Holiday Event Eggs Stove Top Citrus Lime Taste Mood Sweet Equipment Small Appliance Mixer Presentation Served Cold