Double Chip Meringue Bars Recipes

CHOCOLATE CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

DOUBLE CHIP BARS

Steps:

• Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

CHOCOLATE CHIP MERINGUE BARS

Steps:

• In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar.
• Add egg yolks and mix well.
• Combine the water and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture.
• Mix well.
• Spread into a greased 15x10x1 inch baking pan.
• Sprinkle with chocolate chips.
• In a small glass or metal mixing bowl, beat egg whites until soft peaks form.
• Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition.
• Beat until stiff peaks form.
• Spread over chocolate chips.
• Top with peanuts.
• Bake at 350 degrees for 30-35 minutes.

LIME MERINGUE BARS

Steps:

• For the cookie base.
• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. In a large bowl using an electric mixer, beat the flour, confectioners' sugar, brown sugar and salt on medium speed until well combined. Add the butter and beat until the crumbs are evenly moistened. Tip the crumbs into the prepared pan and pat down to make an even base. Bake the base until deep golden and set, 20 to 25 minutes. Transfer to a rack to cool, about 30 minutes. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime zest and juice, egg yolks and salt. Pour the mixture over the baked cookie base and spread it into an even layer. Bake the filling until just set, 8 to 10 minutes. Transfer to a rack to cool, about 30 minutes, then cover with plastic and refrigerate until firm, at least 4 hours. For the topping: Just before serving, make the topping. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), add the egg whites. In a small saucepot fitted with a candy thermometer, heat the sugar and 1/4 cup water over medium-high heat without stirring. When the thermometer hits about 220 degrees F, beat the egg whites with an electric mixer on medium speed until just frothy and the yellowish hue has disappeared. When the sugar reaches 238 degrees F, increase the mixer speed to high and, with the mixer running, pour the sugar syrup into the bowl in a thin stream. Continue to beat the mixture until shiny, stiff peaks form and the mixture is cool, about 6 minutes. Scoop the meringue on top of the filling and use an offset spatula to swirl it around into decorative swoops and spikes. Using a mini (kitchen) blowtorch, toast the topping to an even golden brown. Cut into bars and serve.

LEMON MERINGUE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F.
• For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
• Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
• Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Steps:

• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
• Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
• Fill and frost 1 (8-inch) three-layer cake.

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

CHOCOLATE MERINGUE BARS

Steps:

• Pre-heat oven to 325 degrees.
• Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips.
• Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips.
• Bake 30-35 minutes.
• Remove from the oven and allow to cool completely before cutting and serving.

ALMOND-RASPBERRY MERINGUE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
• To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
• Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
• In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
• Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

LEMON MERINGUE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
• Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
• Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
• Bake for 20 minutes, until light golden brown.
• While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
• When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
• While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
• Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
• Return to the oven for 10-12 minutes, until the meringues are lightly browned.
• Let cool completely, then refrigerate for 1-2 hours.
• Slice into 9 bars. Serve chilled or at room temperature.
• Enjoy!