Tuesday, August 17, 2010
Cookie Recipe #227 - Apricot Meringue Bars
Two baking steps to accomplish this bar, but fairly simple to make (and eat!).
Ingredients: 1/2 cup all-purpose flour, 1/4 cup butter, softened, 1/2 teaspoon vanilla extract, large pinch of salt, 1 egg, separated, 1/2 cup granulated sugar, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, 1/3 cup apricot jam (or preserves).
Instructions: Preheat oven to 350 degrees; grease a 9 inch square pan. In medium mixing bowl, beat together the flour, butter, vanilla, salt, egg yolk and 1/4 cup of the granulated sugar (I like to use my fingers to do this step). Spread the mixture in the base of the prepared baking pan; prick it several times with the tines of a fork and bake in preheated oven for 10 minutes.
In the meantime, beat the egg white until stiff. Gradually beat in the remaining sugar until the mixture is smooth and glossy. Gently fold in the chopped walnuts and pecans, but do not overmix.
Remove pan from oven, spread the apricot jam over the base, then spread the meringue mixture to cover it evenly.
Return to the oven and bake for 20 minutes, until the meringue is crisp and light brown. Cool on a wire rack before cutting into bars and indulging.
Makes 16 bars. Store in an airtight container up to 3 days.
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd, London, 2010.