Viennese Raspberry Squares (Austria)

Viennese Raspberry Squares (Austria)

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

 

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

Ø      For crust, in another medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.

Ø      Add about half the flour, then add the sugar and egg yolks.

Ø      Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally.

Ø      Stir in the remaining flour.

Ø      Press crust mixture into an ungreased 9-inch square baking pan.

Ø      Bake at 350 degrees for 15 minutes.

Ø      Meanwhile, thoroughly wash and dry the beaters.

Ø      For meringue topping, add cream of tartar to the egg whites.

Ø      Beat on medium speed until soft peaks form (tips curl).

Ø      Gradually add the confectioners sugar, beating until stiff peaks form (tip stands straight).

Ø      Gently fold in the chopped nuts.

Ø      Set meringue topping aside.

Ø      Spread preserves over the top of the hot baked crust.

Ø      Then carefully spread meringue topping over the preserves layer.

Ø      Bake about 20 minutes more or until top is golden.

Ø      Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Makes 36