Meringue Squares
Deliciously crunchy meringue squares with a nutty, buttery base, perfect for satisfying sweet tooths and ideal for gatherings or tea-time treats.
Ingredients
Instructions
- Cream margarine with 1/3 cup sugar; add egg yolks; beat well.
- Add sifted flour to the mixture and blend thoroughly.
- Press and shape the dough into an ungreased 13 x 9-inch pan.
- Bake for 15 minutes at 350°F.
- Let the base cool completely.
- Meanwhile, make a meringue by beating 2 egg whites with 1/2 cup sugar until stiff peaks form.
- Fold in chopped walnuts into the meringue.
- Spread the meringue mixture over the cooled base.
- Bake for an additional 10-15 minutes until golden.
- Allow to cool before cutting into squares.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl and beaters are completely clean. If you prefer, substitute the chopped walnuts with pecans or almonds for a different flavor. You can also experiment with adding a touch of vanilla extract to the meringue for extra depth. For a festive touch, consider adding a sprinkle of cinnamon or nutmeg to the base.
Serving Suggestions
Serve these meringue squares as a delightful dessert after a meal, alongside a scoop of vanilla ice cream or fresh berries. They pair beautifully with coffee or tea. For a festive touch, consider serving them during the holidays as a sweet addition to your dessert table, alongside Merry Christmas Cookies.
Storage & Reheating
Store any leftover meringue squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place in a preheated oven at 300°F for about 5 minutes to restore their texture without compromising the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Squares contains roughly 401 calories, with 16g protein, 28g carbohydrates, and 25g fat. It is an excellent source of protein (31% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and vitamin D.
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 make this recipe vegan?
Yes, you can substitute the margarine with a plant-based butter and use aquafaba (the liquid from canned chickpeas) in place of egg whites for the meringue. This will allow you to enjoy a vegan version of these delicious squares without losing the texture.
How can I tell when the meringue is ready?
The meringue is ready when it has reached stiff peaks; this means that when you lift the beaters, the peaks hold their shape without drooping. If you are unsure, continue beating for a minute or two longer until the desired consistency is achieved.
What can I use if I don't have walnuts?
If you don't have walnuts, feel free to use any other nuts you prefer, such as pecans or hazelnuts. Alternatively, you can leave the nuts out entirely for a nut-free version. Just remember to adjust the baking time slightly if you change the ingredients.
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).