Raspberry Meringue Cookie Bars Recipes

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RASPBERRY MERINGUE BARS



Raspberry Meringue Bars image

not sure where I found this recipe..but sounds good in my area..there is a product Solo fillings..front of can says dairy product..it comes in apricot, almond..raspberry..different flavors..this is what I used in this recipe

Provided by grandma2969

Categories     Bar Cookie

Time 55m

Yield 48 bars

Number Of Ingredients 9

1 cup butter, softened
1/2 cup brown sugar, packed
1 large egg
2 cups flour
12 ounces raspberry preserves
3 large egg whites
3/4 cup sugar
1/2 cup coconut
1/2 cup slivered almonds

Steps:

  • preheat oven to 325*.grease a 13x9" pan --
  • beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
  • stir in flour until well combined.
  • pat dough evnly in pan.and bake for 20 minutes.
  • remove from oven and spread solo almond filling over crust.
  • to prepare meringue topping:.
  • beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
  • spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
  • cool completely in pan on wire rack.

Nutrition Facts : Calories 109.4, Fat 5.1, SaturatedFat 3, Cholesterol 14.6, Sodium 35.9, Carbohydrate 14.9, Fiber 0.5, Sugar 9.1, Protein 1.3

RASPBERRY MERINGUE BARS



Raspberry Meringue Bars image

These raspberry meringue bars may look fancy, but they're oh-so-easy to make. Perfect for afternoon coffee with friends.

Categories     Desserts & Sweets

Time 30m

Yield Serves: 25

Number Of Ingredients 8

1 1/2 cups ( 375 mL ) all purpose-flour
2 tsp ( 10 mL ) baking powder
½ cup ( 125 mL ) butter
2 egg yolks
1 cup ( 250 mL ) raspberry jam
2 egg whites
¾ cup ( 175 mL ) brown sugar
1 cup ( 250 mL ) unsweetened coconut

Steps:

  • For the base, mix flour and baking powder together in medium bowl. Add butter and mix to form pea size particles. Stir in egg yolks. Mix well. Transfer to an ungreased 9 X 9 inch (23 X 23 cm) pan.
  • Drop spoonfuls of raspberry jam over base and then carefully spread jam over the base. In a large bowl, beat egg whites until foamy. Gradually add brown sugar while beating on high. Continue beating until mixture is stiff and glossy. Stir in coconut. Spread egg white mixture over jam layer. Bake at 350°F (180°C) for approximately 30 to 35 minutes. Cool on a wire rack and then cut into squares. Keep covered and refrigerated.
  • Makes 25 bars.

Nutrition Facts :

RASPBERRY MERINGUE COOKIE BARS



Raspberry Meringue Cookie Bars image

really? Well, I was desperate for a dessert when I had unexpected company. I took pieces of a couple of recipes that I thought might work together... and TADA! You have raspberry Meringue Cookie Bars!

Provided by melfriesen

Categories     Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

1 cup flour
1/3 cup powdered sugar
1/2 cup butter
3/4 cup raspberry jam
2 egg whites
1/2 cup sugar

Steps:

  • Combine flour, powdered sugar and butter. Press into a 13x9 pan. Bake at 350 for 10 minutes. Spread softened jam on top.
  • Beat egg whites until stiff (room temp whites stiffen better). Slowly beat in 1/2 Cup Sugar. Spread on top. Bake an additional 25 minutes.

Nutrition Facts : Calories 104.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 35.1, Carbohydrate 16.7, Fiber 0.2, Sugar 10.7, Protein 0.9

ALMOND RASPBERRY MERINGUE BARS



Almond Raspberry Meringue Bars image

This happens to be my husbands favorite bar cookie. He requests that I make it every Christmas. He loves it with the Raspberry jam. I found this recipe in 1978 on the back of a bag of Gold Medal flour. It has been a hit with him ever since.

Provided by Carole F

Categories     Fruit Desserts

Number Of Ingredients 12

COOKIE BASE:
2 c gold medal flour
2 egg yolks, reserve whites
1/2 c sugar
1/4 tsp salt
3/4 c butter, softened
1/2 c slivered almonds
1/2 c raspberry or strawberry jam
TOPPING
1/3 c sugar
1/2 slivered almonds
2 reserved egg whites

Steps:

  • 1. Heat oven to 400 degrees. Mix flour, egg yolks, 1/2 cup of the sugar, the salt, margarine and 1/2 half cup slivered almonds (dough will be stiff). Press dough in ungreased square pan, 9x9x2 inches. Bake until edges are light brown, 15 to 20 minutes; cool slightly. Spread with jam.
  • 2. Beat egg whites until foamy. Beat in 1/3 cup sugar gradually; continue beating until stiff and glossy. Spread meringue over jam;sprinkle with remaining 1/2 cup slivered almonds. Bake until meringue is light brown, 8-10 minutes. Cool slightly; cut into 18 squares, or larger if desired.
  • 3. Just a note here...you can use just about any flavor of jam that you wish...blueberry, cherry, apricot..your choice. When I found this recipe they only showed using raspberry and strawberry.

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