Description
These Double Raspberry Meringue Bars feature a buttery crust topped with vibrant raspberry jam, fresh raspberries, and a fluffy, lightly golden meringue layer. Perfectly balanced with tart and sweet flavors, these bars make a delightful American dessert that’s easy to prepare and visually stunning.
Ingredients
Scale
For the crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter (cold and cubed)
- pinch of salt
For the filling:
- ¾ cup raspberry jam
- 1 cup fresh raspberries
For the meringue:
- 2 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make it easy to remove the bars later.
- Make the crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for 15 to 18 minutes or until it turns lightly golden. Once baked, remove it from the oven and let it cool slightly to prepare for the filling.
- Add the filling: Spread the raspberry jam evenly over the warm crust. Then, sprinkle fresh raspberries evenly on top of the jam to add texture and extra fruity flavor.
- Prepare the meringue: In a clean, dry bowl, beat the two egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Finally, beat in the vanilla extract for added aroma and flavor.
- Top with meringue: Spoon the prepared meringue over the raspberry layer, then gently spread it to the edges of the pan to seal the filling completely within the crust and meringue layers.
- Bake the assembled bars: Return the pan to the oven and bake for another 20 to 25 minutes, or until the meringue is a light golden color, indicating it’s cooked through and beautifully toasted on top.
- Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan before slicing into 12 bars. This cooling step ensures clean slices and helps the layers set properly.
Notes
- For extra flavor, use seedless raspberry jam or add a swirl of lemon zest with the fresh raspberries for a refreshing citrus note.
- Store the bars in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
