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.
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