Almond-Raspberry Meringue Bars Recipe -
Almond-Raspberry Meringue Bars Recipe

Almond-Raspberry Meringue Bars

Recipe by  

"These chewy, delicious bars also have a touch of coconut."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
  2. 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.
  3. Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
  4. In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
  5. Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste.

Most Helpful Critical Review
Mar 15, 2011

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.


81 Ratings

Dec 06, 2003

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!

Dec 13, 2007

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

Apr 13, 2009

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.

Apr 19, 2007

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!

Sep 24, 2003

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.

May 13, 2005

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.


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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