Photo of Linzer bars by WW

Linzer bars

Total Time
50 min
20 min
30 min
This delicate, sponge-cake-like cookie is covered with a layer of raspberry jam and topped with a slightly sweetened meringue that turns golden-brown as it cooks. The meringue layers adds a lightness that’s welcome here with the other flavors and textures. The eggs need to be beaten until stiff peaks form, meaning when you turn the whisk upside down, the mixture is thick and heavy and the peaks point straight up without collapsing. Eggs will beat the best when they are fresh and cold straight from the refrigerator. You also need to use clean, dry beaters and glass, metal, or ceramic bowls. Fat and oils from foods can get lodged in the cracks and scratches in plastic bowls and can inhibit the whites from whipping properly.


Reduced-calorie margarine

¼ cup(s), softened

Unpacked brown sugar

½ cup(s)


1 large egg(s)

Uncooked egg yolk(s)

2 large

All-purpose flour

1 cup(s)

Fat free skim milk

3 Tbsp

Almond extract

2 tsp

Baking powder

1 tsp

Table salt

¼ tsp

Ground cloves


Egg white(s)

4 large, at room temperature

Fresh lemon juice

1 tsp


½ cup(s)


1 cup(s), seedless, raspberry


  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 center 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.