Raspberry Meringue Bars

Raspberry Meringue Bars

15
Rosina 0

"Elegant and pretty. Perfect for a spring wedding."

Ingredients {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease a 15-1/2 x 10-1/2 x 1 inch jellyroll pan.
  2. Cream butter, 1/2 cup of the sugar and egg yolks until well blended. Add flour and mix well. Pat dough evenly into bottom of prepared pan and bake for 15-20 minutes or until lightly browned.
  3. Remove pan from oven (but leave oven on). Let cool for 5 minutes then spread with the jam. Beat egg whites and salt until stiff but not dry. Carefully fold in remaining sugar and the chopped nuts.
  4. Gently spread on top of the jam, making sure to seal edges and corners. Return to oven for 25 minutes or until golden brown. Cut into 3 X 1 inch bars while still warm. May be stored airtight at room temperature up to a week. May also be frozen. Defrost covered at room temperature.
Tips & Tricks
Cheesecake Lemon Bars

Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.

Lemon Square Bars

These traditional lemon bars have a lovely buttery crust and sweet-tart filling

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 15

  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LINDA57
8/1/2003

Great tasting. Much easier if you spread the nuts on top of jam instead of trying to fold into egg whites.

Dawn-Faith
3/3/2009

Really delicious. Everyone raved about them and asked to take some home. I had to change the recipe a little to use what I had on hand, so I ended up using apricot preserves, and chopped pecans instead of chopped walnuts. I plan on using the original recipe next time. Thanks for the wonderful recipe!

BrianneL
8/31/2011

I absolutely love this recipe! I was bored one day and found this and made it. I left out the walnuts because i didnt have any but i doubt it needed them. My family went crazy over it and said it was one of the best desserts I've made yet (I make a lot of desserts). I will definitely make this again.