Marmalade Meringue Bars

Bars and Squares
Christmas Cookies

  • 1/4 cup plus 2 tablespoons butter or margarine, softened
  • 1/2 cup sugar, divided
  • 2 eggs, separated
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ, toasted and divided
  • 1/2 cup finely chopped pecans
  • 1/4 teaspoon salt
  • 1/3 cup orange marmalade
  • Sifted powdered sugar

Cream butter in a medium mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add egg yolks, orange rind, and vanilla, beating until well blended.

Combine flour, 1/4 cup shear germ, 1/4 cup pecans, and salt; add to creamed mixture, mixing well. Press dough evenly into an ungreased 8-inch square baking pan, making a 1 inch side crust. Bake at 350° for 12 to 15 minutes or until golden brown.

Bet egg whites (at room temperature) until soft peaks form; gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in remaining 1/4 cup wheat germ and 1/4 cup pecans; set aside.

Spread marmalade over warm crust; top with meringue mixture. Bake at 350° for 18 to 20 minutes or until golden brown. Cool in pan on a wire rack; sprinkle with powdered sugar; cut into 4 x 1-inch bars.

Store in an airtight container up to 1 week.

Yield: about 1 1/2 dozen.





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