almond raspberry meringue bars
(1 RATING)
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.
No Image
prep time
cook time
method
---
yield
18 serving(s)
Ingredients
- COOKIE BASE:
- 2 cups gold medal flour
- 2 - egg yolks, reserve whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup slivered almonds
- 1/2 cup raspberry or strawberry jam
- TOPPING
- 1/3 cup sugar
- 1/2 - slivered almonds
- 2 - reserved egg whites
How To Make almond raspberry meringue bars
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes