Meringue Bars

Oxmoor House
4 1/2 dozen


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1/2 cup butter or margarine, softened
3/4 cup sugar, divided
3 eggs, separated
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 cup water
1 teaspoon vanilla extract
1 (16-ounce) jar orange marmalade
1/2 cup finely chopped pecans


Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Combine flour and soda; add to creamed mixture alternately with water, beginning and ending with flour mixture. Add vanilla; stir well.

Pat dough evenly in a greased 15- x 10- x 1-inch jellyroll pan. Spread orange marmalade evenly over dough in pan.

Beat egg whites (at room temperature) until frothy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not under-beat the mixture.) Spread meringue evenly over marmalade. Sprinkle pecans over top.

Bake at 350° for 25 minutes or until lightly browned. Cool. Cut into bars.

Created date

February 2010