Raspberry Meringue Cookie Bars
Elevate your dessert game with these irresistibly sweet and tangy Raspberry Meringue Cookie Bars. Featuring a buttery shortbread crust, a luscious layer of raspberry jam, and a cloud-like meringue topping baked to golden perfection, this recipe strikes the perfect balance of textures and flavors. Perfect for a special occasion or as an indulgent treat, these cookie bars are finished with a dusting of powdered sugar for an elegant touch. Ready in just one hour, they’re as stunning as they are delicious, making them a show-stopping addition to any dessert table. Whether you're searching for a creative twist on classic meringue desserts or a fruity, crowd-pleasing bake, these Raspberry Meringue Cookie Bars will quickly become a favorite!
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Ingredients
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 1.25 cups Raspberry jam
- 4 large Egg whites
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang for easy removal.
Step 2
In a mixing bowl, cream the butter and 1/2 cup of granulated sugar together until light and fluffy.
Step 3
Add the flour and salt to the butter mixture, and continue mixing until a dough forms. Press the dough evenly into the prepared baking dish to form the crust.
Step 4
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool for 10 minutes.
Step 5
Spread the raspberry jam evenly over the cooled crust. Set aside.
Step 6
In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
Step 7
Gradually add the remaining 3/4 cup of granulated sugar to the egg whites, 1 tablespoon at a time, while continuing to beat on high speed. Continue until stiff, glossy peaks form.
Step 8
Gently fold in the vanilla extract to the meringue mixture.
Step 9
Spread the meringue evenly over the raspberry layer, making decorative swirls with a spatula if desired.
Step 10
Bake for an additional 20–25 minutes, or until the meringue is lightly golden on top.
Step 11
Remove from the oven and allow the cookie bars to cool completely in the pan.
Step 12
Use the parchment paper overhang to lift the bars from the pan. Transfer to a cutting board and slice into 16 squares.
Step 13
Dust with powdered sugar before serving, if desired. Enjoy!
Nutrition Facts
| Serving size | (1201.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3936.0 |
| Total Fat 98.4g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 248mg | 0% |
| Sodium 1460.6mg | 0% |
| Total Carbohydrate 716.7g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 510.7g | |
| Protein 39.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 506.6mg | 0% |
Source of Calories