Coconut Almond Meringue Bars

  Yield  16 - 24 bars 

Background  Shortbread bars are a family favorite especially with a delectable topping. We start with a crust made with our almond paste to give it richness and a subtle almond flavor. Then a layer of flavorful apricot jam mounded with a fluffy, crunchy and chewy meringue topping.  

High quality jam or preserves that are not too sweet make the best complement to the meringue topping. There is a tartness to apricot or raspberry jam that works perfectly in these bars although we suspect that fresh blueberries tossed in some sugar might work well too. If you can find it, use large flake coconut for more crunch in the topping and scatter some sliced almond on top for decorative effect.  

 Ingredients : 

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond paste

1/2 cup light brown sugar

2 sticks (8 ounces) unsalted butter

3 egg yolks 

For the topping: 

3/4 cup quality apricot jam or seedless raspberry preserves

3/4 cup granulated sugar

3 egg whites

1/3 cup large flake coconut 

1/2 cup sliced almonds

 How to Prepare:  

1. Preheat the oven to 325ºF. Line a 9 x 13-inch baking sheet with parchment paper and grease the paper. 

2. Stir together the flour, baking powder and salt in a small bowl.  Set aside. 

3. Beat together the Love'n Bake Almond Paste, and sugar in the bowl of a mixer fitted with the paddle until it is uniformly crumbly, about 2 to 3 minutes.  Add the butter and cream until well blended. 

4. Scrape the bowl then beat in the egg yolks.  Stir in the flour mixture. 

5. Pat the dough evenly on the bottom and up the sides of the prepared pan. (If chilled, the dough can be flattened with a floured rolling pin on a floured surface to fit the pan.) 

6. Bake the crust for 18 to 20 minutes until evenly browned. 

7. Spread the apricot preserves evenly over the crust. 

8. Beat the egg whites in a clean mixer bowl fitted with the wire whip until they hold soft peaks.  Gradually add the sugar and beat until the meringue has the texture of fluffy marshmallow.  Fold in the coconut and all but a tablespoon of the sliced almonds. 

9. Spread the jam-covered crust with the meringue then scatter the reserved almonds on top.  Bake until the topping is lightly browned and set, about 20 minutes. 

10. Cool on a rack before cutting into bars.  They will keep covered at room temperature for several days.

Recipe Source: http://lovenbake.wordpress.com/tag/meringue/