MERINGUE SQUARES
These are one of my favorites that my mother only made at Christmas time but they are delicious anytime!
Provided by Esther Kenagy
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Cream together butter or margarine and sugar. Add eggs one at a time, beating after each addition.
- In another bowl, sift flour, salt, and baking powder together. Blend in to the creamed mixture, and then add 1/2 teaspoon vanilla to the dough.
- Spread dough in 9 x 13 inch greased baking pan, and sprinkle chopped nuts over top.
- In a small mixing bowl, beat egg white until stiff but not dry. Add brown sugar and 1/2 teaspoon vanilla to the whipped egg white, and beat thoroughly. Spread meringue over the dough and nuts already in the pan.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Cool, and cut into bars.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 24.1 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 107 mg, Sugar 17.4 g
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Okello Simon
[email protected]I had a hard time getting the meringue to stiffen. I ended up having to beat it for over 10 minutes. But once it was stiff, the meringue squares turned out great.
Zamora Khan
[email protected]These meringue squares were a bit too sweet for my taste. I think I would reduce the amount of sugar in the recipe next time.
promise obinna
[email protected]I've made meringue squares many times before, but this recipe is by far the best. The meringue was so light and airy, and the filling was perfectly creamy. I will definitely be making these again and again.
Uma Shrestha
[email protected]I made these meringue squares for a party and they were a hit! Everyone loved them. They were so easy to make and they looked so pretty on the dessert table.
Shaibu Imamu
[email protected]These meringue squares were a delightful treat! They were light and fluffy, with a perfectly crisp exterior. The flavor was sweet and delicate, with a hint of vanilla. I would definitely make these again.