Raspberry Meringue Cookie Bars
Elevate your dessert game with these irresistibly sweet and tangy Raspberry Meringue Cookie Bars. Featuring a buttery shortbread crust, a luscious layer of raspberry jam, and a cloud-like meringue topping baked to golden perfection, this recipe strikes the perfect balance of textures and flavors. Perfect for a special occasion or as an indulgent treat, these cookie bars are finished with a dusting of powdered sugar for an elegant touch. Ready in just one hour, they’re as stunning as they are delicious, making them a show-stopping addition to any dessert table. Whether you're searching for a creative twist on classic meringue desserts or a fruity, crowd-pleasing bake, these Raspberry Meringue Cookie Bars will quickly become a favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 1.25 cups Raspberry jam
- 4 large Egg whites
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream the butter and 1/2 cup of granulated sugar together until light and fluffy.
Add the flour and salt to the butter mixture, and continue mixing until a dough forms. Press the dough evenly into the prepared baking dish to form the crust.
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool for 10 minutes.
Spread the raspberry jam evenly over the cooled crust. Set aside.
In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add the remaining 3/4 cup of granulated sugar to the egg whites, 1 tablespoon at a time, while continuing to beat on high speed. Continue until stiff, glossy peaks form.
Gently fold in the vanilla extract to the meringue mixture.
Spread the meringue evenly over the raspberry layer, making decorative swirls with a spatula if desired.
Bake for an additional 20–25 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow the cookie bars to cool completely in the pan.
Use the parchment paper overhang to lift the bars from the pan. Transfer to a cutting board and slice into 16 squares.
Dust with powdered sugar before serving, if desired. Enjoy!
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 716.7 g | 261% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 510.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 507 mg | 11% | |
*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.
