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Raspberry Meringue Squares

Dessert.Master's picture
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Unbleached white flour 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Butter 1⁄2 Cup (8 tbs), melted and cooled
  Vanilla extract 1⁄2 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
  Quick oats 1⁄2 Cup (8 tbs) (Uncooked)
  Raspberry jam 1 Cup (16 tbs)
  Cream of tartar 1⁄4 Teaspoon
  Honey 2 Teaspoon

Preheat oven to 350°F.
Butter a 7 X 11 X 2-inch pan.
In a medium-size bowl, sift together whole wheat flour, unbleached white flour, baking powder, and cinnamon.
Warm 1/2 cup honey by standing open jar in a pan of hot water.
Do not use direct heat as this will make honey too warm to mix with egg yolks.
In a large bowl, beat egg yolks and warmed honey together until light and well blended.
Beat in butter and vanilla.
In another medium-size bowl, mix together pecans and oats.
This part is tricky, so follow directions carefully.
Measure 1/2 cup pecan mixture, and stir into batter.
Then measure 1/2 cup batter and stir into pecan mixture.
Use your fingers to blend batter into pecans.
You now should have 2 mixtures: a cake-type batter with some pecans mixed through it and a pecan-oat crumb mixture with a little batter blended into it.
Spoon cake-type batter into prepared pan and smooth with a spatula.
Whip jam with a spoon to make it more spreadable, and dribble across batter.
Smooth with a spatula to within 1/2 inch of edges of pan, but do not stir into batter.
Crumble pecan-oat mixture across top as evenly as possible.
Bake on middle shelf of oven for 18 to 20 minutes, or until golden and dry inside when tested with a cake tester or food pick.
While squares are baking, beat egg whites in a medium-size bowl until foamy.
Sprinkle with cream of tartar and continue beating until stiff peaks form.
Gradually beat in 2 teaspoons honey.
Cover bowl with a plate.
Remove pan from oven and spread meringue on top, right to edges of pan.
Keep top smooth as peaks will over-brown.
Return pan to top shelf of oven, and bake for about 8 minutes, or until meringue is golden brown.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4101 Calories from Fat 1684

% Daily Value*

Total Fat 196 g300.9%

Saturated Fat 70.7 g353.6%

Trans Fat 0 g

Cholesterol 876.3 mg292.1%

Sodium 828.7 mg34.5%

Total Carbohydrates 568 g189.3%

Dietary Fiber 33.2 g133%

Sugars 344.9 g

Protein 64 g127.4%

Vitamin A 72.4% Vitamin C 3.6%

Calcium 85.2% Iron 96.7%

*Based on a 2000 Calorie diet

Raspberry Meringue Squares Recipe