Linzer Bars
6
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 20 • Difficulté: Facile
This delicate, sponge-cake-like cookie is covered with raspberry jam and topped with a layer of slightly sweetened meringue that turns golden-brown as it cooks.
Ingrédients
Reduced-calorie margarine
¼ cup(s), softened
Unpacked brown sugar
½ cup(s)
Raw egg
1 large
Uncooked egg yolks
2 large
All-purpose flour
1 cup(s)
Fat-free skim milk
3 tbsp(s)
Almond extract
2 tsp(s)
Baking powder
1 tsp(s)
Table salt
¼ tsp(s)
Ground cloves
⅛ tsp(s)
Egg whites
4 serving(s), large, at room temperature
Fresh lemon juice
1 tsp(s)
Sugar
½ cup(s)
Jam
1 cup(s), seedless, raspberry
Instructions
1
Heat oven to 375ºF. Lightly coat a 9- x 13-inch baking pan with cooking spray.
2
Cream margarine in a medium bowl; add brown sugar, beating well. Add next eight ingredients; mix well.
3
Spread batter evenly into pan (batter will be thin in pan). Bake until a wooden pick inserted in the centre comes out clean, about 15 to 20 minutes.
4
Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy. Add lemon juice; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.
5
Spread jam over hot crust and then spread egg whites carefully over jam; bake until meringue is golden brown, about 15 to 20 minutes. Allow to cool completely before cutting into 20 bars.
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