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Almond-Raspberry Meringue Bars

"These chewy, delicious bars also have a touch of coconut."

Ingredients :

1 cup butter, softened
1 egg
1/2 cup packed brown sugar
7 ounces almond paste
1/2 teaspoon almond extract
2 cups all-purpose flour
3/four cup seedless crimson raspberry jam
three egg whites
1/2 cup white sugar
half cup flaked coconut

Instructions :

Prep : 20M	Cook : 36M	Ready in : 1H5M

Preheat oven to 350 tiers F (a hundred seventy five stages C). Line a 9x13 inch baking pan with greased aluminum foil.
To make the Crust: In a huge bowl, mix collectively the butter, almond paste, and brown sugar until easy. Beat in one egg and the almond extract. Mix in the flour and stir till nicely blended.
Bake 20 to 25 mins, or till golden. Cool barely, and spread the raspberry preserves over the crust.
In a massive glass or steel bowl, whip egg whites till they shape soft peaks. Gradually beat in half of cup sugar until peaks turn out to be stiff. Spread the meringue over the jam and sprinkle with coconut.
Bake 15 to 20 mins, or until company. Let cool on cord racks. Lift foil from pan and cut bars with a pointy knife.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it flippantly, and make easy-up less difficult.

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