INSTRUCTIONS

Meringue Discs:

1. Preheat the oven to 200°F (100°C). Grease and flour the baking sheets and 3-inch molds.

2. Process the all-purpose flour and cashew nuts until finely ground. Set aside.

3. Whip the egg whites until stiff peaks form. Gradually add the Sugar King Baker’s Powdered Sugar while continuing to whip until the mixture is glossy and holds its shape.

4. Gently fold the flour and cashew mixture into the whipped egg whites until well combined.

5. Pipe or spread the meringue mixture evenly into the prepared 3-inch molds.

6. Bake for 15 minutes, or until lightly golden. Allow the meringue discs to cool for 30 minutes before carefully removing them from the molds.

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Buttercream:

1. Combine the Sugar King Baker’s Powdered Sugar, milk, and salt. Microwave for about 30 seconds, then stir until smooth. Set aside and allow the mixture to cool completely before using.

2. Beat the slightly softened butter until pale and creamy, about 3–5 minutes.

3. Gradually add the cooled powdered sugar mixture and beat until well incorporated.

4. Continue beating for another 4–5 minutes, or until the buttercream is light and fluffy.

5. Add the egg white powder and vanilla extract. Beat for another 1 minute, or until smooth and airy.

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For Assembly:

1. Mix the crushed graham crackers with Sugar King Baker’s Food Coloring Gel Red until evenly colored.

2. Layer the meringue discs with the prepared buttercream, adding the red-colored graham crackers as desired.

3. Finish with a layer of buttercream and garnish with the red-colored graham crackers.​​