Skip to main content

Almond-Raspberry Meringue Bars


INGREDIENTS

  • 1 cup butter, softened
  • 1 egg
  • 1/2 cup packed brown sugar
  • 7 ounces almond paste
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3/4 cup seedless red raspberry jam
  • 3 egg whites
  • 1/2 cup white sugar
  • 1/2 cup flaked coconut

SUMMARY

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

Ready in 1 hr 5 min, Servings: 36

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.

Nutritional Information

Servings Per Recipe: 36

Amount Per Serving

Calories: 144

  • Total Fat: 7.1g
  • Cholesterol: 19mg
  • Sodium: 47mg
  • Total Carbs: 18.9g
  • Dietary Fiber: 0.6g
  • Protein: 1.8g
Labels:

Comments

Post a Comment

Popular posts from this blog

Jamie Oliver's Green Goddess Salad Dressing

Handful of basil (reserve the endmost small leaves for later) 2-3 tbsp olive oil garlic clove, crushed half a tin of anchovies (4 plus the oil) 2-3 tblsp white wine vinegar 2 tbsp yoghurt 1 tsp Dijon mustard Liquidise, taste, make sure the vinegar is just too much and there is enough salt.
1 comment
Read more

Wisley cafe's Banana Cake

Rich topping: Beating 75g softened butter and 125g full-fat soft cheese with 200g sifted icing sugar and a dash of vanilla extract Makes 1 x 900g loaf Preparation time: 30 minutes Cooking time: 40-45 minutes * 2 ripe bananas (about 400g) * 150g softened butter * 150g soft brown sugar * 80g sultanas * 300g plain flour * 2 tsp baking powder * 1/2 tsp bicarbonate of soda * 2 eggs, lightly beaten * 100ml vegetable oil Instructions Preheat the oven to 180°C/gas 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. Pour into the loaf tin and bake for 40-45 minutes unti
Post a Comment
Read more

Meyer Lemon Bitters

Note: When peeling citrus, try to include as little white pith as possible. Dried citrus zest and dried ginger slices are available commercially, or make your own by zesting citrus and drying in an oven at 250° F for one hour. Ingredients Peeled zest from 4 Meyer lemons  Peeled zest from 1/2 bitter orange  Peeled zest from 1 Eureka lemon  2 tablespoons dried lemon zest (see note above)  1/2 tablespoon dried orange zest (see note above)  4 green cardamom pods, lightly crushed 1 teaspoon dried ginger slices (see note above, do not use powder)  1/4 teaspoon whole coriander seeds  1/4 teaspoon whole white peppercorns  5 dried makrud lime leaves 3/4 teaspoon dried gentian root  1/4 teaspoon whole fennel seeds  2 cups 100 proof vodka  1 cup water Procedures In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the conta
Post a Comment
Read more