MARMALADE MERINGUE BARS

Marmalade Meringue Bars image

Provided by winkki

Categories Bar Cookie

Time 45m

Yield 30 bars

Number Of Ingredients 11

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6 tablespoons butter or 6 tablespoons margarine, softened
1/2 cup sugar, divided
2 eggs, separated
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup wheat germ, divided
1/2 cup finely chopped pecans, divided
1/4 teaspoon salt
1/3 cup orange marmalade
sifted powdered sugar (optional)

Steps:

Cream butter in medium mixing bowl.
Gradually add 1/4 c sugar; beat until light and fluffy.
Add egg yolks, orange rind, and vanilla; beat until well-blended.
In separate bowl, combine flour, 1/4 c wheat germ, 1/4 c pecans, and salt.
Add flour mixture to creamed mixture; combine well.
Press dough evenly into ungreased 8x8 baking dish, across bottom and up 1" on all sides to make a crust.
Bake at 350 for 12-15 min or until golden brown.
While dough is baking, prepare meringue: Beat egg whites (at room temp) until soft peaks form.
Gradually add remaining 1/4 c sugar (1 Tbsp at a time), beating until stiff peaks form.
Fold in remaining 1/4 c wheat germ and 1/4 c pecans; set aside.
Spread marmalade over warm crust; top with meringue.
Bake at 350 for 18-20 min or until golden brown.
Cool in pan on wire rack.
Sprinkle w/powdered sugar, if desired.
Cut into bars or squares.
Store in airtight container for up to 1 week.