almond raspberry meringue bars
(1 rating)
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This happens to be my husbands favorite bar cookie. He requests that I make it every Christmas. He loves it with the Raspberry jam. I found this recipe in 1978 on the back of a bag of Gold Medal flour. It has been a hit with him ever since.
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(1 rating)
yield
18 serving(s)
Ingredients For almond raspberry meringue bars
- COOKIE BASE:
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2 cgold medal flour
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2egg yolks, reserve whites
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1/2 csugar
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1/4 tspsalt
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3/4 cbutter, softened
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1/2 cslivered almonds
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1/2 craspberry or strawberry jam
- TOPPING
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1/3 csugar
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1/2slivered almonds
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2reserved egg whites
How To Make almond raspberry meringue bars
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1Heat oven to 400 degrees. Mix flour, egg yolks, 1/2 cup of the sugar, the salt, margarine and 1/2 half cup slivered almonds (dough will be stiff). Press dough in ungreased square pan, 9x9x2 inches. Bake until edges are light brown, 15 to 20 minutes; cool slightly. Spread with jam.
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2Beat egg whites until foamy. Beat in 1/3 cup sugar gradually; continue beating until stiff and glossy. Spread meringue over jam;sprinkle with remaining 1/2 cup slivered almonds. Bake until meringue is light brown, 8-10 minutes. Cool slightly; cut into 18 squares, or larger if desired.
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3Just a note here...you can use just about any flavor of jam that you wish...blueberry, cherry, apricot..your choice. When I found this recipe they only showed using raspberry and strawberry.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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