Recipe by Dinah
"These chewy, delicious bars also have a touch of coconut."
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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'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.
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.
* 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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