Almond And Raspberry Meringue Bars |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 36 |
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French almond macaroons, with raspberry filling and a touch of coconut is the best way to describe these goodies. The almond shortbread base is surprisingly soft, and the marshmallowy meringue is nice and chewy. Ingredients:
almond and raspberry meringue bars (makes about 36 pieces) adapted from allrecipes.com |
1 cup butter, softened |
1 large egg |
1/2 cup packed light brown sugar |
7 ounces almond paste (usually next to the marzipan in stores) |
1/2 teaspoon almond extract |
2 cups unbleached all-purpose flour |
3/4 cup seedless red raspberry jam |
3 large egg whites |
1/2 cup white granulated sugar |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Line a 9x13 inch baking pan with aluminum foil.
3. Grease lightly.
4. -
5. To make the Base:
6. In a large bowl, mix the butter, almond paste, and brown sugar until light and fluffy.
7. Beat in one large egg and the almond extract. Mix in the flour until the dough just comes together.
8. Press into prepared pan, bake 20 to 25 minutes, until edges are golden.
9. Remove from oven and cool slightly.
10. Using a spatula, evenly spread the raspberry preserves over the base.
11. In a large glass or metal bowl, whip three egg whites until soft peaks form.
12. Gradually beat in 1/2 cup of granulated sugar until the peaks are stiff and glossy.
13. Lightly spread the meringue over the jam.
14. Sprinkle with coconut.
15. Return the pan to the oven, and bake 15 to 20 minutes, or until meringue is firm and coconut is lightly toasted. Allow to cool in the pan.
16. Carefully lift the foil from the pan.
17. Using a sharp knife, cut into bars
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