Grammies Raspberry Meringue Cookie Bars Recipes

GRAMMIE'S RASPBERRY MERINGUE COOKIE BARS

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.

RASPBERRY MERINGUE COOKIE BARS

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.

RASPBERRY MERINGUE COOKIES

Steps:

• Heat oven to 250º.
• Beat egg whites with salt.
• Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
• Beat in vinegar.
• Fold in white chocolate chips. (I actually prefer not to use these -- but my husband likes it with them)
• Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper. [If you make them too big, they won't cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
• Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.

RASPBERRY MERINGUE BARS

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.

GRAMMIE'S RASPBERRY MERINGUE COOKIE BARS

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.

GRANDMA'S RASPBERRY BARS

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.

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.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY-CHOCOLATE CHIP MERINGUES

Steps:

• Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
• In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
• In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
• Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
• Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
• In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.

RASPBERRY MERINGUES

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.