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Latest Comments

Almendrado (Mexican Flag Dessert)


Here is a festive Mexican dessert recipe that will please everyone. With its green, white, and red (okay, pink) layers, it is made to resemble the Mexican flag, and it's the perfect finish to your next Mexican meal.

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 5 eggs, separated
  • 1 cup sugar, divided
  • 3/4 teaspoon almond extract, divided
  • 1/2 teaspoon grated lemon zest, divided
  • 2 cups milk
  • 3/4 cup toasted slivered almonds
  • green and red food coloring



  1. Soften gelatin in cold water, then dissolve over hot water.
  2. Add to egg whites in large bowl.
  3. Beat until they form thick, white foam.
  4. Add 3/4 cup of sugar, one tablespoon at a time, sprinkling each spoonful over 1 minute.
  5. When whites hold soft, curving peaks, add 1/2 teaspoon of the almond extract and 1/4 teaspoon of the lemon peel; beat in thoroughly.
  6. Divide in thirds; tint one pastel green and one pink and leave one white.
  7. Drop by alternate spoonfuls in mold or pour layers.
  8. Chill 2-6 hours.



  1. In top of double boiler, blend thoroughly the egg yolks, sugar, milk and remaining 1/4 teaspoon lemon peel.
  2. Cook, stirring constantly, over gently simmering water until mixture thickens enough to coat back of metal spoon.
  3. Add 1/4 teaspoon almond extract and slivered almonds.
  4. Set in pan in cold water and stir to cool.
  5. Cover and chill. It will be a thin custard. Serve over portions of gelatin mold.



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@Angel3 - Any standard gelatin mold would work, or if you don't have one handy, an 8 inch by 8 inch pyrex dish would also work. -The Editors of RecipeLion

What kind of "mold" are they speaking of the make this "flag" desert???

I have made this recipe for many years and it's always enjoyed by everyone. Perfect light, tasty ending to ANY meal. If you're not having Mexican food, try changing the colors to coordinate with your menu! Pink and white makes a beautiful Valentine's Day dessert green and white for St. Patrick's Day, etc.


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