Raspberry Chews

Yield: 120 servings

A shortbred crust, thin layer of raspberry, topped with a light and chewy, nutty meringue.

Crust:

¾

cup

butter

6

ounces

170

grams

¼

cup

sugar (caster)

2

ounces

55

grams

2

large

egg yolks

1½

cup

flour (plain)

7½

ounces

213

grams

Topping & Meringue:

2

large

egg whites

½

cup

sugar (caster)

4

ounces

115

grams

1

cup

almonds; finely chopped

4

ounces

115

grams

1

cup

raspberry preserves; seedless

250

ml

½

cup

coconut; flaked

1½

ounces

45

grams

Preheat oven to 350°F [175°C]. Prepare a 9” x 13” [23 cm x 33 cm] pan by lining with foil.

Crust:

Cream butter with ¼ cup [55 grams] sugar until light and fluffy.
Beat in egg yolks. Stir in flour until blended.
Spread evenly in pan.
Bake for 15 minutes or until golden brown.

Topping:

While layer bakes, beat egg whites until foamy white and double in volume.
Beat in remaining ½ cup [115 grams] sugar until meringue stands in firm peaks.
Fold in almonds.
Spread raspberry preserves over baked layer, sprinkle with coconut, then top with meringue.
Bake 25 minutes or until lightly golden.
Cool completely on wire rack. Remove bars from pan using foil.
Cut into 1-inch [2.5 cm] squares.
May be frozen by wrapping securely in plastic and then placed in plastic container.

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