Recipe: Viennese Raspberry Squares (baked crust topped with preserves and meringue)

VIENNESE RASPBERRY SQUARES

2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour, divided use
1/3 cup sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 cup sifted powdered sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach, or apricot preserves

In a medium mixing bowl bring egg whites to room temperature. Set aside.

For crust, in another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl occasionally.

Stir in the remaining flour. Press crust mixture into an ungreased 9x9x2-inch baking pan.

Bake in 350 degree F oven for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Bead on medium speed till soft peal form (tips curl). Gradually add the powdered sugar, beat till stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer.

Bake in the 350 degree F oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Makes 36
Source: Bill and Syd Kerr