Monday, August 7, 2017
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| Almond-Raspberry Meringue Bars |
"These chewy, delicious bars also have a hint of coconut."
Ingredients :
- 1 cup butter, softened
- 1 egg
- half cup packed brown sugar
- 7 oz. Almond paste
- half teaspoon almond extract
- 2 cups all-cause flour
- three/four cup seedless red raspberry jam
- 3 egg whites
- half cup white sugar
- half of cup flaked coconut
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 1H5M |
|---|
- Preheat oven to 350 levels F (one hundred seventy five levels C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a big bowl, blend collectively the butter, almond paste, and brown sugar till smooth. Beat in a single egg and the almond extract. Mix in the flour and stir till well mixed.
- Bake 20 to 25 mins, or till golden. Cool barely, and unfold the raspberry preserves over the crust.
- In a huge glass or steel bowl, whip egg whites until they form tender peaks. Gradually beat in half cup sugar till peaks come to be stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 mins, or till corporation. Let cool on wire racks. Lift foil from pan and cut bars with a pointy knife.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it calmly, and make smooth-up simpler.
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