Raspberry Meringue Bars

Raspberry Meringue Bars

1 cup butter, softened

1 egg

1/2 cup packed brown sugar

7 oz. almond paste

1/2 tsp. almond extract

2 cups flour

1 cup red raspberry jam (seedless preferred)

3 egg whites

1/2 cup white sugar

1/2 cup coconut flakes

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13 pan with greased aluminum foil.
2. Crust: Mix together butter, brown sugar, and almond paste. Beat in 1 egg and almond extract. Stir in flour until well-blended. Press dough into prepared baking pan. 
3. Bake for 20-25 minutes, or until crust is slightly golden and browned on the edges. Remove from oven, and cool slightly. 
4. Spread raspberry jam over crust. 
5. Meringue: In a large metal/glass bowl, beat together 3 egg whites until soft peaks form. Beat in white sugar until peaks become stiff and glossy. Spread meringue over jam. Lastly, sprinkle coconut flakes on top. 
6. Return pan to oven and bake for 15-20 minutes, until firm. Cool, then cut into bars. 

It was my first time attempting meringue (description: sweet, sticky, marshmallow-like), and it actually succeeded. I actually saw "soft peaks" and "stiff, glossy peaks." Basically, you just have to beat the egg whites to death. Set your mixer on high speed and just keep beating! Time reference: I stood there holding the mixer (too lazy to pull out the Kitchenaid, but probably would be a good idea next time) for at least 3-5 minutes for "soft peaks", and then a few more minutes while beating in the sugar. Also, I heard that it is essential that you make sure the bowl and mixer are dry (no water droplets), and the egg whites do not have any egg yolk. 

Also, I did not use the crust recipe suggested, since I had extra tart dough in my fridge. I had made tarts the night before, and I cringe at throwing away perfectly good leftover dough. Also perfect was that I had exactly 3 egg whites leftover too! The pastry cream that complemented my tart required 3 egg yolks, and the meringue requires 3 egg whites! I think this just may be a dream dessert coupling in the future... tart one day, and meringue bars the next! However, I am sure the almond crust recipe suggested is also delicious (if you can find almond paste...)! I love almond-anything... so I will try it next time!

Best part about baking is sharing!