RECIPE # 4741 - STRAWBERRY MERINGUE BARS - Wednesday, December 7 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4741 - STRAWBERRY MERINGUE BARS - Wednesday, December 7, 2011

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ANN COX EASTES / KROGER

Crust

1 c butter, softened

½ c sugar

2 egg yolks

2 ½ c all-purpose flour

 

Filling

1 (10-oz) jar seedless strawberry jam or preserves (raspberry or any flavor)

4 egg whites

1 c sugar

½ t cream of tartar

½ t salt

1-2 c chopped pecans or walnuts

 

Grease a 15 X 10X 1-inch jellyroll pan.  In a large bowl cream butter and sugar; add egg yolks and beat until mixture becomes smooth.  Gradually add flour and mix until smooth.  Place dough in prepared pan and pat dough evenly into bottom of pan.  Bake crust in a preheated 350F oven for 20 minutes or until lightly golden.  Remove pan from oven.

 

Soften jam by warming in microwave for 45-60 seconds on HIGH; stir jam.  Gently spread jam evenly over top of crust.  Place egg whites in a large bowl and beat, adding cream of tartar and salt.  Gradually add sugar to egg whites and beat on high speed until glossy and stiff peaks form.  Spread meringue on top of raspberry jam, making sure to seal edges and corners.  Sprinkle chopped nuts on top.  Bake bars in a 350F oven for 25 minutes or until meringue is lightly browned.  Remove from oven and let cool completely.  Cut into bars about 1-inch by 3-inches.  Refrigerate until serving.  May be frozen and thawed at room temperature.  Yield:  24 servings. 

Crust

1 c butter, softened

½ c sugar

2 egg yolks

2 ½ c all-purpose flour

 

Filling

1 (10-oz) jar seedless strawberry jam or preserves (raspberry or any flavor)

4 egg whites

1 c sugar

½ t cream of tartar

½ t salt

1-2 c chopped pecans or walnuts

 

Grease a 15 X 10X 1-inch jellyroll pan.  In a large bowl cream butter and sugar; add egg yolks and beat until mixture becomes smooth.  Gradually add flour and mix until smooth.  Place dough in prepared pan and pat dough evenly into bottom of pan.  Bake crust in a preheated 350F oven for 20 minutes or until lightly golden.  Remove pan from oven.

 

Soften jam by warming in microwave for 45-60 seconds on HIGH; stir jam.  Gently spread jam evenly over top of crust.  Place egg whites in a large bowl and beat, adding cream of tartar and salt.  Gradually add sugar to egg whites and beat on high speed until glossy and stiff peaks form.  Spread meringue on top of raspberry jam, making sure to seal edges and corners.  Sprinkle chopped nuts on top.  Bake bars in a 350F oven for 25 minutes or until meringue is lightly browned.  Remove from oven and let cool completely.  Cut into bars about 1-inch by 3-inches.  Refrigerate until serving.  May be frozen and thawed at room temperature.  Yield:  24 servings.

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