Cherry Meringue Topped Cookie Bars
are easy to make for any dessert buffet, Mother’s Day, or just any day you need a sweet treat.
This month the Cherry Meringue Topped Cookie Bars will #fillthecookiejar. Since it’s finally Spring and this month is Mother’s Day I came up with an easy recipe that I think says ‘hello spring‘!
My mom loved fresh berries and cherries so for Mother’s Day I try to come up with a dessert that includes one of mom’s favorites to honor her memory. Cherries have been on my list to add to cookies for the longest time, and I finally had luck with making cherry meringue topped cookie bars.
Basic ingredients and a few maraschino cherries make a special dessert to fill the cookie jar, or for any special occasion. Think about adding this to a bridal shower or baby shower buffet.
The recipe looks long, but it’s quite easy to make. Add the (1) dry ingredients to a small bowl, (2) blend the butter and sugar in medium bowl, slowly adding the eggs, then water and vanilla, (3) then add in the flour. Next step is to whip the egg white for the meringue with a little cherry juice then all goes into the baking dish. Done!
This meringue topped cookie bar turned out well (though I’m still trying to perfect the meringue cookie). Here’s the recipe, it’s very easy and you’ll have the kitchen cleaned and a delicious dessert ready in less than 1 hour.
- 1 cup flour (I used Whole Wheat Pastry Flour)
- ¼ tsp. salt
- ⅛ tsp. baking soda
- ½ tsp. baking powder
- ¼ cup unsalted butter
- ¼ cup Monk Fruit (or your preferred sugar)
- ¼ cup coconut sugar (or use brown sugar)
- 1 egg separated
- ½ tbls. water
- ½ tsp. vanilla
- ¾ cup chocolate chips
- ¼ cup chopped walnuts
- 4-5 maraschino cherries chopped
- 2 tbls. cherry juice (from the jar)
- Add the first 4 dry ingredients to a small bowl, blending with whisk then set aside.
- In a medium bowl using a hand mixer cream the butter and both sugars until smooth. Blend in the egg yolk then add the water and vanilla and mix just until blended.
- Turn mixer on low speed and gently add in the flour mixture, mixing just until well blended.
- Add the dough to the prepared baking dish and press the dough evenly to the bottom of the pan. Sprinkle the chocolate chips and nuts over the dough and gently press them into the dough. Set aside.
- In a clean bowl using a hand mixer begin mixing the egg whites on a slow-medium speed until frothy then begin medium high and add in the 2 tbls. cherry juice. Continue mixing until the eggs reach firm peaks.
- Using a silicone spatula spread the meringue on top of the cookie dough, trying not to touch the edge of the parchment of foil lining. Place chopped cherries on top of the meringue any way you like. -- IMPortant TIP: To prevent the meringue from burning, cut a piece of parchment paper to fit on top of the meringue while baking - spray one side with non-stick spray placing that side on top of the meringue and cherries. Tap gently to be sure it stays on.
- Bake for 12 to 15 minutes, REMOVE the parchment paper and continue to bake for another 6 to 8 minutes.
- Cool in pan for about 5 minutes, then remove using the liner to lift out the bars. Cool on wire rack, cut in squares to serve.
Below are the other #FillTheCookieJar Bakers who baked delicious treats this Month. Stop by, say hello and pick up a new recipe or two.
Jumbo Dark Chocolate Chip Cookies by Cookaholic Wife
Mexican Chocolate Bizcochitos by Palatable Pastime
Sea Salt Caramel Chocolate Chip Cookies by Jolene’s Recipe Journal
Healthy Oatmeal Coffee Cookies by This and That
Black Pepper Shortbread by Feeding Big
Almond Orange Cookie by A Day In The Life on The Farm
Galaxy & Nebula Cookies by Amy’s Cooking Adventures
Mom’s Lemon Bars by Big Rigs ‘N Lil’ Cookies