Apricot Meringue Bars

If you have around 40 minutes to spend in the kitchen, Apricot Meringue Bars might be an amazing lacto ovo vegetarian recipe to try. One serving contains 160 calories, 2g of protein, and 8g of fat. This recipe serves 32 and costs 32 cents per serving. This recipe is liked by 31 foodies and cooks. If you have apricot pie filling, pecans, flour, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Similar recipes include Apricot Meringue Pie, Apricot Meringue Pie, and Pumpkin Apricot Meringue Tartlets.

Servings: 32

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers. Yield: 32 bars. Originally published as Apricot Meringue Bars in Taste of HomeOctober/November 2002, p29 Nutritional Facts 1 serving (1 each) equals 163 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 73 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly.

2. Add egg yolks and vanilla. Press into a greased 15-in. x 10-in. x 1-in. baking pan.

3. Bake at 350° for 12-15 minutes or until lightly browned.

4. Spread apricot filling over crust.

5. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

6. Spread the meringue evenly over filling; sprinkle with pecans.

7. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack).

8. Cut into bars. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need