Gingerbread Meringue Bars
Ingredients
- 1/4 cup butter, softened ⓘ
- 1 cup molasses ⓘ
- 2 large egg yolks, room temperature ⓘ
- 1 large egg, room temperature ⓘ
- 1/4 cup canned pumpkin ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1-1/2 cups whole wheat flour ⓘ
- 2-1/2 teaspoons ground cinnamon ⓘ
- 2 teaspoons ground ginger ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon ground allspice ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup miniature marshmallows ⓘ
- 1/2 cup chopped pecans ⓘ
- 1/2 cup semisweet chocolate chips ⓘ
- 4 large egg whites, room temperature ⓘ
- 1/2 cup packed brown sugar ⓘ
Instructions
- In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
- In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased
- . Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes.
- Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.
Nutrition & Diet Analysis (per serving)
1548
kcal
77% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).