Almond-Raspberry Meringue Bars by cwalde

[BakerAunt]

Almond-Raspberry Meringue Bars
Submitted by cwalde on October 18, 2004 at 12:29 pm

I love the taste of almond and raspberries. These cookies are the best raspberry bar that I have ever tasted. When I first made them I had to hurry and give them away to a neighbor for Christmas before I ate the whole thing! Cheryl

1 c butter, softened
1 egg
1/2 c packed brown sugar
7 oz. almond paste
1/2 t almond extract
2 c all-purpose flour
3/4 c seedless red raspberry jam
3 egg whites
1/2 c white sugar
1/2 c flaked coconut

Preheat oven to 350 degrees. Line a 9x13 inch pan with greased aluminum foil.

To make the crust:
In a large bowl, mix together the butter, almond paste, and brown sugar. Beat in one egg and the almond extract. Mix in the flour and stir till well blended. Bake 25-30 minutes or until golden.

Spread the raspberry preserves over the crust.

To prepare topping:
Separate the 3 eggs and beat whites until they form soft peaks. Gradually beat in 1/2 c sugar until peaks become stiff. Spread topping mixture over jam and sprinkle with coconut. Bake 20 - 25 minutes until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife. Yum!

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