Raspberry Snow Bars
Servings 12
Raspberry Snow Bars are delicate, meringue topped squares or bars perfect for parties, showers, afternoon teas, and especially for Christmas!
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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