*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I brought them to work and they disappeared! I used whole wheat flour and no one could tell the difference. I didn't use as much coconut as it said I just sprinkled some on. I could have eaten the whole batch if I hadn't shared it with my work!
Great flavour combination!:D I like my merengues a little more dry so I elongated the second baking time.. and lowered the temperature for that to 130 celcius. Also I used homemade blueberry jam.... Just perfect!:D
I'm ashamed to admit that I overmixed the egg whites so they were watery (I just bought a powerful stand mixer that I;m learning to use). No problem! I just added a little more coconut. The sweet aroma of almond blended perfectly with the raspberry and coconut.
I decided to try these because I was looking for something different than the traditional cookies and brownies. My husband absolutely loves them and has already eaten half the pan in half a day. He says the crust is the best - the perfect soft texture. I was surprised that the crust turned out as soft as it did -- it didn't appear soft after the first baking but the jam must soften it up. I like them too.
These are sooo good! A new favorite for my family. Very easy fast recipe that produced excellent results. I used a can of Solo Raspberry Pastry and Cake Filling in place of the jam and it worked out great. We love coconut but I thought 1/2 cup was going to be too much so I just sprinkled coconut on top until it looked like enough. These won't last long around here and I will be making them again soon. Thanks for sharing!
OK these aren't even out of the oven yet but just a word of warning to bakers out there that are going to try this recipe: Use the Meringue II recipe on this website and not the meringue instructions that come with this recipe they DON'T work!! I wasted 3 egg whites and 1/2 cup of sugar...down the drain. It never set up even stiff peaks. The Meringue II recipe started forming nice peaks almost immediately so I knew it would be right. It looked ok when I put it in the oven; let's hope it tastes good 'cause right now I'm kind of ticked; I don't like wasting time or money and tonight I did both.
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