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Viennese Raspberry Squares




Source of Recipe


Internet


List of Ingredients




2 egg whites
1/3 cup margarine or butter (I vote for butter)
1 cup all-purpose flour
1/3 cup sugar
2 egg yolks
1/4 teaspoon cream of tartar
2/3 cup powdered sugar
1 cup finely chopped toasted almonds of walnuts
1/3 cup red raspberry, peach or apricot preserves



Recipe



Place egg whites in a medium mixing bowl and let stand at room temperature
for 30 minutes.
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 of the flour, the sugar, and egg yolks. Beat on medium to
high speed till thoroughly combined, scraping sides of bowl often. Stir in
remaining flour. Press mixture into an ungreased 9x9x2inch baking pan. Bake
in a 350° oven for 15 minutes.
Meanwhile, thoroughly wash and dry the beaters. For meringue topping,
add cream of tartar to the egg whites. Beat on medium speed till soft peaks
form (tips curl). Gradually add powdered sugar, beating till stiff peaks
form (tips stand straight). Gently fold in nuts. Set meringue topping aside.

Spread preserves over top of the hot baked crust. Carefully spread meringue
topping over the preserves layer. Bake in the 350° oven about 20 minutes
more or till top is golden. Cool in pan on a wire rack. Cut into squares.
Store, covered, in the refrigerator. Makes 36.