Date Meringue Bars
Indulge in the heavenly layers of these Date Meringue Bars, where a buttery, crumbly crust meets a luscious date filling, all crowned with a light and fluffy golden meringue. Perfectly balanced between sweet and tangy, this unique dessert is a timeless classic that combines rich Medjool dates with a dreamy meringue topping, offering a melt-in-your-mouth experience in every bite. Prepared in under an hour, these elegant bars are ideal for special occasions, holiday gatherings, or as an everyday treat to pair with coffee or tea. Delight your senses with this irresistible combination of textures and flavors—your taste buds will thank you!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 2 cups pitted dates, chopped
- 0.5 cups water
- 1 teaspoons vanilla extract
- 3 units large eggs, separated
- 0.75 cups granulated sugar (for meringue)
- 0.25 teaspoons cream of tartar
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.
In a medium bowl, whisk together the flour and 0.5 cups of sugar for the crust. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking dish. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.
While the crust bakes, prepare the date filling by combining the chopped dates and water in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens and forms a paste, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.
Spread the date filling evenly over the baked crust.
In a clean, dry bowl, beat the egg whites with the cream of tartar and salt using a hand or stand mixer on medium speed. Once soft peaks form, gradually add the 0.75 cups of sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Spread the meringue evenly over the date filling, making swirls or peaks with the back of a spoon for decoration.
Bake in the oven for 15-18 minutes, or until the meringue is golden brown.
Remove from the oven and let the bars cool completely in the pan before slicing into squares or bars.
Serve and enjoy! Store any leftovers in a sealed container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 657.1 g | 239% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 481.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
