Raspberry Walnut Meringue Bars

    1 hour 30 minutes

    These are very elegant and pretty bars with layers of raspberry jam and a walnut-filled meringue on a crust.

    17 people made this

    Serves: 24 

    • 250g butter, softened
    • 1 1/2 cups (300g) white sugar
    • 2 egg yolks
    • 310g plain flour
    • 280g seedless raspberry jam
    • 4 egg whites
    • 1/4 teaspoon salt
    • 2 cups (230g) finely chopped walnuts

    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Pre-heat oven to 180 degrees C. Grease a Swiss roll tin.
    2. Cream butter, 1/2 cup of the sugar and egg yolks until well blended. Add flour and mix well. Pat dough evenly into bottom of prepared tin and bake for 15-20 minutes or until lightly browned.
    3. Remove tin from oven (but leave oven on). Let cool for 5 minutes then spread with the jam. Beat egg whites and salt until stiff but not dry. Carefully fold in remaining sugar and the chopped nuts.
    4. Gently spread on top of the jam, making sure to seal edges and corners. Return to oven for 25 minutes or until golden brown. Cut into bars while still warm. May be stored airtight at room temperature up to a week. May also be frozen. Defrost covered at room temperature.

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    Reviews in English (18)


    Great tasting. Much easier if you spread the nuts on top of jam instead of trying to fold into egg whites.  -  13 Sep 2000  (Review from Allrecipes USA and Canada)


    Really delicious. Everyone raved about them and asked to take some home. I had to change the recipe a little to use what I had on hand, so I ended up using apricot preserves, and chopped pecans instead of chopped walnuts. I plan on using the original recipe next time. Thanks for the wonderful recipe!  -  02 Mar 2009  (Review from Allrecipes USA and Canada)


    I absolutely love this recipe! I was bored one day and found this and made it. I left out the walnuts because i didnt have any but i doubt it needed them. My family went crazy over it and said it was one of the best desserts I've made yet (I make a lot of desserts). I will definitely make this again.  -  31 Aug 2011  (Review from Allrecipes USA and Canada)