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Raspberry Meringue Bars recipe

A rich crust made with almond paste istopped with red raspberry preserves and a delightful meringuesprinkled with coconut.

Recipe: Raspberry MeringueBars

1 cup butter, softened7 ounces almond paste1/2 cup packed brown sugar1 large egg1/2 teaspoon almond extract2 cups all-purpose flour3/4 cup seedless red raspberry jam3 egg whites1/2 cup granulated sugar1/2 cup flaked coconut

  • Heat oven to 350°F (175°C). Linea 9 x 13 x 2-inch pan with greased aluminum foil.Set aside.
  • In a large bowl, cream together the butter,almond paste, and brown sugar. Beatin one egg and the almond extract. Stir in the flour and mixuntil well blended. Press into preparedbaking pan.
  • Bake 25 to 30 minutes or until golden.Spread the raspberry preserves over the warm crust.
  • To prepare the meringue topping, beatthe egg whites until they form softpeaks. Gradually beat in 1/2 cup sugaruntil peaks become stiff. Spread themeringue mixture over jam and sprinkle with coconut.
  • Bake for additional 20 to 25 minutes untilfirm. Let cool on wire racks. Lift foil from pan and cutbars with a sharp knife.

    Makes 3 dozen bars.

    Raspberry Meringue Bars – Kitchen Cat

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