almond raspberry meringue bars

(1 rating)
Recipe by
Carole F
Here, FL

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.

(1 rating)
yield 18 serving(s)

Ingredients For almond raspberry meringue bars

  • COOKIE BASE:
  • 2 c
    gold medal flour
  • 2
    egg yolks, reserve whites
  • 1/2 c
    sugar
  • 1/4 tsp
    salt
  • 3/4 c
    butter, softened
  • 1/2 c
    slivered almonds
  • 1/2 c
    raspberry or strawberry jam
  • TOPPING
  • 1/3 c
    sugar
  • 1/2
    slivered almonds
  • 2
    reserved egg whites

How To Make almond raspberry meringue bars

  • 1
    Heat 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.
  • 2
    Beat 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.
  • 3
    Just 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.

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