"These chewy, delicious bars also have a touch of coconut." — Dinah
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packed brown sugar
seedless red raspberry jam
These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste.
OK, these aren't even out of the oven yet, but just a word of warning to bakers out there that are going to try this recipe: Use the Meringue II recipe on this website and not the meringue instructions that come with this recipe ~ they DON'T work!! I wasted 3 egg whites and 1/2 cup of sugar...down the drain. It never set up even stiff peaks. The Meringue II recipe started forming nice peaks almost immediately, so I knew it would be right. It looked ok when I put it in the oven; let's hope it tastes good, 'cause right now I'm kind of ticked; I don't like wasting time or money, and tonight I did both.
I brought them to work and they disappeared! I used whole wheat flour and no one could tell the difference. I didn't use as much coconut as it said, I just sprinkled some on. I could have eaten the whole batch if I hadn't shared it with my work!
Great flavour combination! :D
I like my merengues a little more dry, so I elongated the second baking time.. and lowered the temperature for that to 130 celcius. Also I used homemade blueberry jam.... Just perfect! :D
Great recipe- all my friends absolutely loved them! They're fall apart pretty easily if you're not careful when you cut them up, but they taste delicious!
This was simple and so good, I had to freeze the extra to stop everyone from eating to much. Even from the freeze the taste as great. This recipe will be kept and used for Holidays.
I decided to try these because I was looking for something different than the traditional cookies and brownies. My husband absolutely loves them and has already eaten half the pan in half a day. He says the crust is the best - the perfect soft texture. I was surprised that the crust turned out as soft as it did -- it didn't appear soft after the first baking, but the jam must soften it up. I like them too.
I'm ashamed to admit that I overmixed the egg whites so they were watery (I just bought a powerful stand mixer that I;m learning to use). No problem! I just added a little more coconut. The sweet aroma of almond blended perfectly with the raspberry and coconut.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond-Raspberry Meringue Bars
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 64
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