Grammies Raspberry Meringue Cookie Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

Steps:

• Combine flour, powdered sugar and butter. Press into a 13x9 pan. Bake at 350 for 10 minutes. Spread softened jam on top.
• Beat egg whites until stiff (room temp whites stiffen better). Slowly beat in 1/2 Cup Sugar. Spread on top. Bake an additional 25 minutes.

Steps:

• Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
• Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

Steps:

• preheat oven to 325*.grease a 13x9" pan --
• beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
• stir in flour until well combined.
• pat dough evnly in pan.and bake for 20 minutes.
• remove from oven and spread solo almond filling over crust.
• to prepare meringue topping:.
• beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
• spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
• cool completely in pan on wire rack.

Steps:

• 1. Heat oven to 400 degrees. Mix flour, egg yolks, 1/2 cup of the sugar, the salt, margarine and 1/2 half cup slivered almonds (dough will be stiff). Press dough in ungreased square pan, 9x9x2 inches. Bake until edges are light brown, 15 to 20 minutes; cool slightly. Spread with jam.
• 2. Beat egg whites until foamy. Beat in 1/3 cup sugar gradually; continue beating until stiff and glossy. Spread meringue over jam;sprinkle with remaining 1/2 cup slivered almonds. Bake until meringue is light brown, 8-10 minutes. Cool slightly; cut into 18 squares, or larger if desired.
• 3. Just a note here...you can use just about any flavor of jam that you wish...blueberry, cherry, apricot..your choice. When I found this recipe they only showed using raspberry and strawberry.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly golden, about 12 minutes.
• Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
• Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.