Post by Deed on Jul 15, 2005 8:13:43 GMT 10
Blackberry Meringues
3/4 cup vegetable shortening
1/4 cup sugar
2 large egg yolks
1 1/2 cups flour
2 large egg whites
1/2 cup sugar
1 cup almonds, chopped
1 cup blackberry puree, unstrained
1 cup shaved fresh coconut
Preheat oven to 350°F.
In a large bowl, cream the shortening and sugar.
Beat in the egg yolks.
Gradually blend in the flour.
Spread the mixture evenly in the bottom of an ungreased 13x9" baking pan.
Bake for 15 minutes.
In a medium bowl, beat the egg whites into stiff peaks.
Beat in the sugar.
Fold in the nuts.
Spread the blackberry puree over the warm crust.
Sprinkle with the coconut.
Spread the meringue evenly over the top.
Bake for 20-25 minutes longer, until the topping is set.
Cool in pan on a rack before cutting into bars.
NOTES:
The blackberry puree can be fresh, canned, frozen, preserved or a compote.
If you do not have fresh coconut available, packaged flaked coconut
can be used.
These cookies can be made with almost any type of berry.
If desired, add 1/4 teaspoon almond extract to the crust for subtle
flavor.
3/4 cup vegetable shortening
1/4 cup sugar
2 large egg yolks
1 1/2 cups flour
2 large egg whites
1/2 cup sugar
1 cup almonds, chopped
1 cup blackberry puree, unstrained
1 cup shaved fresh coconut
Preheat oven to 350°F.
In a large bowl, cream the shortening and sugar.
Beat in the egg yolks.
Gradually blend in the flour.
Spread the mixture evenly in the bottom of an ungreased 13x9" baking pan.
Bake for 15 minutes.
In a medium bowl, beat the egg whites into stiff peaks.
Beat in the sugar.
Fold in the nuts.
Spread the blackberry puree over the warm crust.
Sprinkle with the coconut.
Spread the meringue evenly over the top.
Bake for 20-25 minutes longer, until the topping is set.
Cool in pan on a rack before cutting into bars.
NOTES:
The blackberry puree can be fresh, canned, frozen, preserved or a compote.
If you do not have fresh coconut available, packaged flaked coconut
can be used.
These cookies can be made with almost any type of berry.
If desired, add 1/4 teaspoon almond extract to the crust for subtle
flavor.