Toffee Meringue Gingerbread Recipes

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TOFFEE MERINGUE GINGERBREAD



Toffee Meringue Gingerbread image

Gingerbread is done one better when baked with a sweet brown sugar meringue.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 9

Number Of Ingredients 15

2 1/3 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup molasses
1/2 cup shortening
3/4 cup hot water
1 egg
1/2 cup chocolate-covered toffee bits
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar
1/4 cup chocolate-covered toffee bits

Steps:

  • Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
  • Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

Nutrition Facts : Calories 520, Carbohydrate 83 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 50 g, TransFat 2 g

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