Almond-Raspberry Meringue Bars

Almond-Raspberry Meringue Bars

Made  times

"These chewy, delicious bars also have a touch of coconut."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 36 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 81 Ratings

Most helpful positive review

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

Most helpful critical review

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 inst...

Most helpful
Most positive
Least positive

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

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 eate...

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 ...

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.

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!

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 swee...

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 da...

These are sooo good! A new favorite for my family. Very easy, fast recipe that produced excellent results. I used a can of Solo Raspberry Pastry and Cake Filling in place of the jam and it worke...

Wonderful bar and nice to have almond paste in the crust. Love almond flavor in anything. The only change for us is to use apricot jam because we prefer it with the almond taste. This, of ...

Other stories that may interest you