Apricot Pecan Meringue Bars Recipes

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT PECAN MERINGUE BARS

Steps:

• 1. Preheat oven to 350^. Crust: Blend shortening and extracts in medium bowl. Add sugar while gradually beating. Beat in egg. Blend in flour and salt. Spread this dough evenly in an ungreased 11x7-inch pan. Bake 20 minutes.
• 2. Remove from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a wire rack while making topping.
• 3. Topping: Beat egg whites and salt until stiff,peaks form ,but not dry. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves. Bake 15-20 minutes or until topping is golden brown. Cool before cutting into bars or squares or triangles.

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

LUSCIOUS APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
• Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
• In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
• Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
• Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar.
• Cut in butter until crumbly.
• Add egg yolks and vanilla; mix well.
• Press into a greased 15 in x 10 in x 1 in baking pan.
• Bate at 350°F for 12 to 15 minutes or until lightly browned.
• Spread apricot filling over crust.
• In a small mixing bowl, beat the egg whites until soft peaks form.
• Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
• Spread over apricot layer.
• Sprinkle with pecans.
• Bake for 25-30 minutes or until lightly browned.
• Cool on a wire rack.
• Cut into bars.
• Refrigerate leftovers.