Monday, November 15, 2010

Meringue Squares

By: Nadine Abraham

Meringue Squares
Custom-cake baker Nadine Abraham, featured in YUMMY's feature "Love to Bake" (November 2009 issue), shares a recipe to light yet creamy Meringue Squares

Makes 12 2x2-inch bars  Prep Time 10 to 15 minutes  Baking Time 20 minutes

1/2 cup butter
1 cup sugar
3 egg yolks
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped cashew nuts
3 egg whites
1 cup brown sugar
1/2 cup chopped cashew nuts

Preheat oven to 350ºF. In a mixer with paddle attachment, cream butter and sugar until light and fluffy. Add egg yolks one at a time, and beat well.
In another bowl, sift and mix dry ingredients (flour, baking powder, salt) together. Add the dry ingredients to the creamed mixture alternately with milk, ending with the former. Add vanilla then mix. Spread batter in a greased 9x13-inch pan then sprinkle with cashew nuts.
In a mixer with whisk attachment, beat egg whites until very stiff . Gradually add brown sugar. Beat well. Spread carefully over the batter in pan. Sprinkle with cashew nuts. Bake for 20 minutes. Cool in pan before cutting into squares.

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