Recipe for Delectable
Pecan Meringue Squares
Simple ingredients for these scrumptious pecan meringue squares are:
Bottom Layer
| Unsalted butter | ½ cup or 1 stick |
| softened | |
| Light brown sugar, packed | ¼ cup |
| Eggs | 2 large yolks |
| All purpose flour | 1¼ cups |
| Baking soda | 1/2 tsp |
| Salt | ¼ tsp |
Topping
| Eggs | 2 large whites |
| Vanilla extract | ½ tsp |
| Light brown sugar, packed | ¼ cup |
| Pecans, chopped | ½ cup |
- Preheat oven to 325 degrees Fahrenheit, and grease a 9″ x 9″ baking pan with vegetable oil or butter.
Alternatively, line baking pan with parchment paper, but you should still grease sides of pan and parchment paper.
- Separating two egg yolks from their whites.
- For bottom layer, cream softened butter and brown sugar until light and fluffy.
- Beat in egg yolks, blend well together.
- Slowly add flour, baking powder, and salt.
- Spread batter evenly in prepared baking pan.
- For topping, whip egg whites and vanilla extract until foamy.
If you plan to use the same whisks that you have previously used to cream butter and sugar, please make sure that they are absolutely clean and free of any fat particles.
- Slowly add brown sugar, and continue beating until soft peaks form.
- Gently fold in chopped pecans and spread topping evenly over unbaked bottom layer.
- Bake for about 25 minutes until meringue topping is lightly brown and firm to touch.
- Cool completely in baking pan on wire rack before cutting.
This recipe makes about a dozen 2-inch pecan meringue squares.
Idea for this cookie recipe is from The Four-Sided Cookie by Lorraine Bodger.
260-page eBook packed with delicious cookie recipes