Raspberry Snow Bars were a big part of family celebration when I was growing up. Despite the reference to snow, they were perfect for Easter and summer picnics. Yet, without a doubt, these bright red, jam filled bars covered with drifts of meringue also went down a storm at Christmas. To be honest, they are perfect for snacks, entertaining and afternoon tea anytime.
Although I am an only child, I came from a very large extended family so our family parties were often potluck style. The hosts would provide some of the food and drinks, but each family or individual would bring something to contribute. The items were decided in advance both to avoid duplication and because everyone had their special dish which we all looked forward to. My cousin Nancy frequently brought her very popular Raspberry Snow Bars along. I always loved these little pastry based squares, the tang of the raspberry jam juxtaposed with the sweet, soft meringue on top.
Can I Adapt The Recipe?
Nancy’s Raspberry Snow Bars recipe originally called for Crisco shortening. However, a few years ago I started using butter instead and was really pleased with the results. By all means use Crisco or another brand of vegetable shortening in place of the butter if you prefer.
I love raspberry jam in Raspberry Snow Bars, particularly at Christmas with its cheerful red colour so perfect for the season. This recipe is ripe for adaptation as you can of course substitute any flavour jam you like for the raspberry jam. You could have Blueberry Snow Bars, Strawberry Snow Bars, Apricot Snow Bars…the possibilities are only limited by the flavours of jam.
The Raspberry Snow Bars recipe originally only calls for two eggs, but I find an extra egg white makes a real difference to how billowy and snow-drift like the meringue appears. I still only use two egg yolks in this recipe though. You can freeze the extra egg yolk or cover it and keep it in the fridge for a day or two to add to scrambled eggs.
Is This Recipe Gluten Free?
If you substitute gluten-free flour for the all purpose/plain flour, then this Raspberry Snow Bars recipe can be gluten free.
Tips For Making Raspberry Snow Bars
Be careful when spreading the jam over the top of the pastry crust. The pan is hot, which helps the jam spread, however you do need to mind that you do not burn yourself. Don’t press too hard when spreading the jam. The pastry isn’t fully cooked yet.
You may need a little more or a little less jam for Raspberry Snow Bars. The measurement doesn’t have to be precise. You want an layer of jam that is not too thick to cover the whole pastry base, right up to the corners. A palette knife makes this much easier.
I then wash the palette knife and use it to spread the meringue over top of the jam. Take the meringue all the way to the edges of the pan, and try to make it look like it has little peaks, reminiscent of snow drifts, on top.
One reader asked me if you could use a culinary blow torch for the meringue. This is not a good idea as the pastry is not fully cooked at the stage you spread the jam over top. The second visit to the oven makes the meringue have a nicer texture as well. Be sure to cook the bars for 20 to 25 minutes or until the meringue begins to turn golden as the recipe recommends.
How Should I Serve Raspberry Snow Bars?
I like to serve them on dessert trays alongside cookies and bars like Cherry Christmas Cookies, Orange Gingerbread Crinkles, Coconut Date and Cherry Christmas Squares and Butterscotch Squares. They also look beautiful on a cut glass or crystal plate all by themselves. For summer afternoon teas, I serve them on a chilled tray with raspberries scattered alongside.
Raspberry Snow Bars – Printable Recipe
Raspberry Snow Bars
Ingredients
- ¾ cup butter, softened
- ¼ cup granulated or caster sugar
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- 3 eggs, separated
- 1½ cups all purpose flour All purpose flour is known as plain flour in the UK
- 1 cup raspberry jam
- ½ cup flaked coconut Desiccated coconut may be used if flaked is not available.
- ½ cup granulated or caster sugar
Instructions
- Preheat the oven to 350°F (175°C or 165° for fan ovens).
- Cream the butter, ¼ cup sugar and salt until light and fluffy.
- Blend in the almond extract and two of the egg yolks. (You will not need the third yolk. It can be frozen or added to scrambled eggs or an omelette.)
- Mix in the flour until well blended.
- Pat the mixture into an ungreased 13 x 9 x 2 inch (33 x 23 x 5 cm) pan.
- Bake for 10 to 15 minutes, until the pastry is just beginning to take on a light, golden colour.
- Remove the pan from the oven carefully using oven gloves and place on a heat proof surface.
- Spread the jam over the top of the pastry carefully. It's easiest to do this using a pallet knife.
- Sprinkle the coconut over the jam.
- Using an electric stand mixer or hand mixer, beat the three egg whites until foamy.
- Continue to beat the egg whites, gradually adding the ½ cup sugar. Beat until stiff peaks form.
- Spread the meringue over the coconut, creating some little meringue peaks (like mini snow drifts) as you go.
- Bake for 20 to 25 minutes or until the meringue is just beginning to turn golden brown.
- Remove the pan from the oven and cool on a wire rack until the bars are at room temperature.
- When completely cool, cut into 24 squares. Raspberry Snow Bars are best served on the day they are made but they can be kept in a sealed container at room temperature for 24 hours.
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Comments & Reviews
Those look so very yummy.
Thank you, Patrick!
I have fresh picked raspberries, how can I substitue them for the jam?
I have never used fresh raspberries in this recipe, Juanita. The recipe is designed to use jam. Jam is sweetened and is an entirely different texture to fresh raspberries. Also raspberries have a very high moisture content and will prevent the meringue from setting properly. I’m sorry about this, but I think your fresh raspberries are best enjoyed fresh – perhaps with ice cream or in an Eton mess recipe.