Meringue Bars
Meringue Bars blend a crunchy cookie base with airy meringue topping, featuring chocolate chips and walnuts. Perfect for sweet tooth gatherings or casual treats.
Ingredients
Instructions
- Cream the sugar, brown sugar, and shortening together.
- Add the water and egg yolks to the creamed mixture.
- Mix in the sifted flour, baking powder, and soda until well combined.
- Press the dough into a flat, greased pan.
- Sprinkle the chips and chopped walnuts evenly over the dough.
- Beat the egg whites until stiff peaks form.
- Gradually add the brown sugar to the egg whites and beat until glossy.
- Spread the meringue mixture lightly over the chips and nuts in the pan.
- Bake in a 350°F oven for 25 minutes until golden.
- Cool completely before cutting into bars.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl is free of grease and moisture when beating the egg whites. If you're out of walnuts, pecans or almonds can be great substitutes. To enhance flavor, consider adding a teaspoon of vanilla extract to the egg yolk mixture. If you'd like a different texture, try using coconut flakes instead of chips.
Serving Suggestions
These Meringue Bars are delightful on their own but pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. They also make a great treat alongside coffee or tea. For a fun twist, serve with a side of Fast Fruit Dip for a fresh contrast.
Storage & Reheating
Store leftover Meringue Bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but be aware that the meringue may soften. To enjoy them later, allow to come to room temperature before serving; reheat is not recommended as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Bars contains roughly 520 calories, with 8g protein, 31g carbohydrates, and 42g fat. It is a good source of protein (17% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe, but it will alter the texture slightly. Butter will give a richer flavor, while shortening helps create a lighter, fluffier base. If using butter, remember to soften it before creaming with sugars.
What can I use instead of walnuts?
If you have nut allergies or simply prefer a different flavor, you can replace walnuts with other nuts like pecans or almonds. Alternatively, you could omit the nuts entirely or use seeds, such as sunflower or pumpkin seeds, for a crunchy texture.
How can I tell when the meringue is done?
The meringue is done when it has formed stiff peaks and appears glossy. To test, lift the beaters out of the mixture; if the peaks hold their shape without drooping, it's ready to spread. Overbeating can lead to a grainy texture, so be cautious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).