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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 2 egg whites (room temperature)
- 1/3 c. butter, softened
- 1 c. all-purpose flour
- 1/3 c. sugar
- 2 egg yolks
- 1/4 tsp. cream of tartar
- 2/3 c. powdered sugar
- 1 c. finely chopped nuts, toasted
- 1/3 c. raspberry, peach or apricot preserves
Method
- Mix the butter and about half the flour.
- Add the sugar and egg yolks and beat on medium speed until combined, scraping sides of bowl.
- Stir in remaining flour.
- Press into a 9 x 9 x 2-inch baking pan.
- Bake at 350° for 15 minutes.
- Add cream of tartar to the egg whites.
- Beat on medium speed until soft peaks form.
- Gradually add powdered sugar, beating until stiff peaks form.
- Fold in the chopped nuts.
- Spreads preserves over the top of the hot baked crust.
- Spread meringue over the top of the preserves.
- Bake at 350° for 20 minutes.
- Cool and cut into squares.
