ALMOND-RASPBERRY MERINGUE BARS

Almond-Raspberry Meringue Bars image

Provided by Ronda Krouch

Time 1h5m

Number Of Ingredients 10

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1 c butter, softened
1 egg
1/2 c brown sugar, firmly packed
7 oz almond paste
1/2 tsp almond extract
2 c all purpose flour
3/4 c raspberry preserves, seedless
3 egg whites
1/2 c white sugar
1/2 c coconut, flaked

Steps:

1. Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with greased aluminum foil. To make the Crust: in a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended. Bake 20-25 , or until golden. Cool slightly, and spread the raspberry preserves over the crust.
2. In a large glass or metal bowl, whip egg whites until they form soft peakes. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
3. Bake 15-20 minutes, or until firm. Let cool on wire rack. Lift foil from pan and cut bars with a sharp knife.