Almond-Raspberry Meringue Bars

Almond-Raspberry Meringue Bars

70

"These chewy, delicious bars also have a touch of coconut."

Ingredients

1 h 5 m {{adjustedServings}} servings 144 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
  2. To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
  3. Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
  4. In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
  5. Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
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Reviews

70
  1. 81 Ratings

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These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste.

I brought them to work and they disappeared! I used whole wheat flour and no one could tell the difference. I didn't use as much coconut as it said, I just sprinkled some on. I could have eate...

Great flavour combination! :D I like my merengues a little more dry, so I elongated the second baking time.. and lowered the temperature for that to 130 celcius. Also I used homemade blueberry ...