Raspberry-Chocolate Meringue Squares Recipe

1 1 1
Raspberry-Chocolate Meringue Squares Recipe
Raspberry-Chocolate Meringue Squares Recipe photo by Taste of Home
Publisher Photo

Raspberry-Chocolate Meringue Squares Recipe

Read Reviews
1 1 1
Publisher Photo
My family loves all sorts of cookies, like this luscious treat with a buttery crust, raspberry jam, chocolate and meringue. Bake it for a buffet, party or household treat. —Nancy Heishman, Las Vegas, Nevada
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 3 large egg whites, divided
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup seedless raspberry jam
  • 3 tablespoons miniature semisweet chocolate chips

Directions

Preheat oven to 350°. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well.
Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°.
With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack. Yield: 9 servings.
Originally published as Raspberry-Chocolate Meringue Squares in Simple & Delicious April/May 2015

Nutritional Facts

1 bar: 198 calories, 6g fat (4g saturated fat), 14mg cholesterol, 60mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 3 large egg whites, divided
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup seedless raspberry jam
  • 3 tablespoons miniature semisweet chocolate chips
  1. Preheat oven to 350°. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well.
  2. Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°.
  3. With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
  4. Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack. Yield: 9 servings.
Originally published as Raspberry-Chocolate Meringue Squares in Simple & Delicious April/May 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry-Chocolate Meringue Squares

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TKCloughfam User ID: 3077254 223937
Reviewed Apr. 1, 2015

"YUCK... sorry maybe I did something wrong all 6 of us who tried them were not impressed"

Loading Image