Don’t be fooled by the pretty and delicate look of these Raspberry Meringue Shortbread bars — they are sturdy enough for transporting to Spring parties and cut like a breeze. The raspberry and coconut flavors are nice change of pace!!
This is one of those recipes I’ve been meaning to make for awhile. The cookbook it’s in doesn’t have any photos though (hate that) and I’ve always put it off. No chocolate, no caramel, no candy bars shoved in the middle…so. Yes. Years went by without me making these bars.
I finally decided to give them a go last week. They sound nice and Spring-ey — raspberry, meringue, coconut…I love fruity flavors when the weather warms up.
I still love chocolate when weather warms up too, but fruit desserts make me feel healthy. Feeling healthy = feeling skinny, so you see how this works. A raspberry jam bar is my equivalent of exercise.
I don’t even understand my own self sometimes.
If you’ve ever had a jam thumbprint cookie, these are pretty similar, but way better, obvs. For one thing, there’s jam all over the whole bar. Which we ALL KNOW is the best part of those cookies. I hate the bites with no jam, don’t you?
For another thing, meringue. This is a sweet, almost marshmallow-ey meringue topped with toasted coconut. What’s not good about that?
The buttery shortbread base is the perfect vehicle for all the flavors. It’s not too sweet, so it offsets the jam and meringue nicely, and the buttery crunchy bar is sturdy and doesn’t get soggy.
I kind of sounded like a person who knows a lot about fancy food there for a minute, didn’t I?
These are perfect for a Spring party, a brunch, a tea, or just harfing down over the sink while your toddler screams and bangs her head on the floor repeatedly.
You know. Whatevs.
I was pleasantly surprised by these pretty treats and I think you will be too!!
- Shortbread base:
- 1 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 12 TBS (1 1/2 sticks) salted butter, at room temperature, cut into TBS sized pieces
- 1 cup raspberry jam or preserves (I used seedless but it's up to you)
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar
- 2/3 cup sweetened shredded coconut
- Preheat oven to 350. Line a 9x13 pan with foil and spray thoroughly with nonstick vegetable oil spray.
- Using a food processor, process flour and powdered sugar for a few pulses. Add butter and process until a dough forms (it will be crumbly, that's fine). Alternately, you can mix the dough using your hands.
- Sprinkle dough evenly in the prepared pan, the pat and press with your hands to completely cover evenly. Bake for 17 - 20 minutes or until shorbread is light golden brown all over. Remove from oven and place pan the refrigerator for 15 minutes to cool.
- While shortbread is cooling, prepare meringue: In the bowl of your mixer, beat egg whites with the whisk attachment on medium high speed until foamy. Slowly add sugar, a little at a time, and beat on high until a glossy meringue forms (it will resemble marshmallow fluff in appearance and consistency).
- Spread jam evenly over bars, then spoon meringue over the surface. Using an offset spatula (or the back of a spoon), spread meringue, swirling and lifting occasionally to form swirls and peaks. Top with coconut and bake for 15 or so minutes, until meringue is golden. Remove from pan and let cool for at least an hour before serving.
Adapted from Rosie's Baking Book
I hope you enjoy these as much as I did. Have a fabulous day!!