Shelly's Recipe

ALMOND RASPBERRY MERINGUE BARS

Category: Bars

1 cup butter, softened
1/2 cup packed brown sugar
1 (7 oz) can almond paste
1 egg
1/2 tsp almond extract
2 cups flour
3/4 cup seedless raspberry jam
2 egg whites
1/2 cup white sugar
1/2 cup flaked coconut

Preheat oven to 350. Line a 13x9 inch baking pan with greased foil. Crust: Mix first 3 ingredients. Beat in egg and extract. Mix in flour and stir until well blended. Bake 25-30 minutes or until golden. Spread preserves over crust.

Topping: Beat egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread topping mixture over jam and sprinkle with coconut. Bake 20-25 minutes until firm.