Gingerbread Meringue Bars Recipe
- 1/4 cup butter, softened
- 1 cup molasses
- 2 large egg yolks
- 1 large egg
- 1/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1-1/2 cups whole wheat flour
- 2-1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 4 large egg whites
- 1/2 cup packed brown sugar
- 1. In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
- 2. In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes.
- 3. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- 4. Remove gingerbread from oven; spread with meringue. Bake 9-11 minutes longer or until meringue is lightly browned. Cool completely. Cut into bars. Yield: 2 dozen.
1 bar: 135 calories, 4g fat (2g saturated fat), 31mg cholesterol, 129mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Gingerbread Meringue Bars
"Used fresh ingredients in exact quantities specified, no substitutions. Followed instructions meticulously. This turned out like dried up, old bread. As I was preparing it, there did not seem to be enough moist ingredients in the ingredient list. My oven is the correct temperature and I used two digital timers for precise timing. My only change was to use five egg whites for the topping, and I increased the brown sugar accordingly. I had mounds of meringue that deflated and was more brown than the recipe's photo. They were so drab-looking that I attached a little holiday sugar decoration to the top of each square, and they still looked ugly. I brought them to a holiday party and no one took one but me and the hostess, and I think she was being polite. If I ever attempt this again, I would add an egg or two to the recipe, and some more sugar. Maybe some milk for moisture and tenderness. I know this is supposed to be a traditional gingerbread and not a cake, but it's not worth all the effort."