Raspberry Meringue Squares Recipe
Ingredients
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| 3/4 cup unbleached white flour | ||
| Baking powder | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Honey | 1/2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Butter | 1/2 Cup (16 tbs), cooled | |
| Vanilla extract | 1/2 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Quick oats | 1/2 Cup (16 tbs), uncooked | |
| Raspberry jam | 1 Cup (16 tbs) | |
| Cream of tartar | 1/4 Teaspoon | |
| Honey | 2 Teaspoon | |
Directions
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.
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.
Chef
