Raspberry Meringue Bars
Yield
48 barsPrep
20 minCook
40 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | can |
raspberry pie filling
|
* |
| Meringue topping | |||
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
granulated |
|
| ½ | cup |
coconut
shredded |
*
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | can |
raspberry pie filling
|
* |
| Meringue topping | |||
| 3 | each |
egg whites
|
*
|
| 177 | ml |
sugar
granulated |
|
| 118 | ml |
coconut
shredded |
*
|
| 118 | ml |
almonds
slivered |
*
|
Directions
Preheat oven to 325℉ (160℃).
Grease 13x9 inch baking pan.
Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy.
Add 1 egg; beat until blended.
Stir in flour until well combined.
Pat dough evenly in prepared pan.
Bake 20 minutes.
Remove from oven; spread raspberry filling over crust.
(Do not turn oven off.)
FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form.
Add granulated sugar gradually; beat until stiff and glossy.
Fold coconut and almonds into beaten egg white mixture.
Spread over raspberry filling.
Return to oven.
Bake 20 minutes or until meringue topping is lightly browned.
Cool completely in pan on wire rack.
Cut into 48 bars.
