Baked meringue topping adds a light and airy texture to this simple bar cookie.
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2 cups all-purpose flour
1/2 cup sugar
1/2 cup cold Land O Lakes® Butter
3 large Land O Lakes® Eggs (yolks only)
3 large Land O Lakes® Eggs (whites only)
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 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 15-20 minutes or until edges are lightly browned.
Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding powdered sugar, until glossy and stiff peaks form.
Spread preserves over hot, partially baked crust. Spread egg white mixture over preserves; sprinkle with almonds. Continue baking 22-27 minutes or until light golden brown. Cool completely. Cut into bars with sharp, wet knife.
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