Baked meringue topping adds a light and airy texture to this simple bar cookie.
| 3 |
|
egg whites |
| 1/4 |
|
teaspoon cream of tartar |
| 1 |
|
cup powdered sugar |
| 1/2 |
|
cup strawberry preserves |
| 1/4 |
|
cup sliced almonds |
Heat oven to 350°F. Combine flour and 1/2 cup sugar in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolks until well mixed. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.
Meanwhile, beat egg whites and cream of tartar in small bowl at high speed until foamy (45 to 60 seconds). Continue beating, gradually adding powdered sugar, until glossy and stiff peaks form (1 to 1 1/2 minutes).
Spread preserves over hot, partially baked crust. Spread egg white mixture over preserves; sprinkle with almonds. Continue baking for 22 to 27 minutes or until light golden brown. Cool completely. Cut into bars with sharp, wet knife.
