Monday, August 11
It's no secret we love The Kinfolk Table. One of the first recipes that caught my eye was the meringue-raspberry bars (page 133). I had never made meringue before and was a little intimidated by it. My mom and I both love to bake, so when she came over one afternoon I decided we should tackle to recipe together. The bars were so easy to make and before I knew it, we were already on batch number two! This is one of my favorite baking recipes and I usually make these bars a couple times a year. Don't like raspberry? Swap out the jam for a different flavor you prefer.
Below you'll find this amazing recipe. Bake a batch and let us know what you think!
(makes 12-16 bars)
9 tablespoons salted butter, room temperature
1 cup and 3 tablespoons sugar
2 eggs, separated and at room temperature
1 1/2 cups flour
1 jar raspberry jam
Fresh raspberries to garnish (optional)
Preheat oven to 375 degrees.
Mix butter, half of sugar, egg yolks, and flour in a medium bowl till they form a dough. Take a small baking sheet* (about 12x6) and roll out the dough. Put in the oven and bake for 5 minutes or until it begins to crisp. Take the baking sheet out and transfer it to a cooling rack. Reduce oven temperature to 300 degrees.
In an electric mixer with a whisk attachment, beat the egg whites on medium speed for one minute (or until it foams). Reduce mixer speed to low and add in the remaining sugar (slow and steady) and continue beating for 5-7 minutes until egg whites are glossy and hold stiff peaks.
Spread raspberry jam over the cookie base. Use as much or as little as you'd like to taste. Next, gently spread the meringue on top of the jam. Put back in the oven and bake for about one hour or until the meringue is dry and lightly golden. Transfer sheet to the rack and cool completely (for at least one hour). Cut cookies into bars and serve.
* If you do not have a small baking sheet: measure out a 12x6 area on a regular making sheet and section off the area you are not using with aluminum foil.