Almond and Jam Bars topped with Meringue
A simple almond flavoured base is created then spread with raspberry jam and finally topped with meringue before being sliced into serving sizes.
Ingredients
Serves: 36
- Crust
- 250g butter, softened
- 1 egg
- 1/2 cup (90g) packed brown sugar
- 200g almond paste
- 1/2 teaspoon almond essence
- 2 cups (250g) plain flour
- Filling
- 3/4 cup seedless red raspberry jam
- 3 egg whites
- 1/2 cup (125g) white sugar
- 1/2 cup desiccated coconut
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Line a 20x30cm baking dish with greased aluminium foil.
- Crust: In a large bowl mix together the butter, almond paste and brown sugar until smooth. Beat in one egg and the almond essence. Mix in the flour and stir until well blended.
- Add the mixture to the prepared baking dish and bake 20 to 25 minutes or until golden.
- Filling: Cool slightly and spread the raspberry jam over the crust.
- In a large glass or metal bowl whisk egg whites until they form soft peaks. Gradually beat in sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes or until firm. Let cool on a cake rack. Lift foil from dish and cut bars with a sharp knife.
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Reviews and Ratings
Global Ratings:
(83)
Reviews in English (71)
These are delicious! They're equally good with a plain cookie crust if you find yourself short on almond paste. - 20 Sep 2001 (Review from Allrecipes USA and Canada)
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! - 15 Oct 2002 (Review from Allrecipes USA and Canada)
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 - 13 Dec 2007 (Review from Allrecipes USA and Canada)