Almond-Raspberry Meringue Bars

Almond-Raspberry Meringue Bars

67 Reviews 18 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Dinah
Recipe by  Dinah

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

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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 (67)

Rate This Recipe
REP9
25

REP9

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

ALYCAT808
21

ALYCAT808

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 eaten the whole batch if I hadn't shared it with my work!

Linda
14

Linda

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 jam.... Just perfect! :D

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 18.9 g
  • 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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