- 9
- 15 mins
- 35 mins
Ingredients
- 3 egg whites, divided
- 1/4 cup butter, softened
- 1/4 cup confectioners' sugar
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam
- 3 tablespoons miniature semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350°. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well.
Press into a greased 8-in.-square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°.
With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.
Yield: 9 servings.