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Strawberry Meringue Bars
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup cold butter
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1/2 cup strawberry preserves
1/4 cup slivered almonds
Heat oven to 350 degrees F.
Combine flour and 1/2 cup sugar in a medium bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the egg yolks.
Press onto bottom of ungreased 13 x 9-inch baking dish.
Bake for 15 to 20 minutes or until the edges are lightly browned.
Meanwhile, beat egg whites and cream of tartar in a small mixer bowl at high speed until foamy, about 45 to 60 seconds.
Continue beating, gradually adding confectioners' sugar, until glossy and stiff peaks form, 1 to 1 1/2 minutes.
Spread the preserves over hot, partially baked crust.
Spread egg white mixture over preserves; sprinkle with almonds.
Continue baking for 22 to 27 minutes or until light golden brown.
Cut into bars with a sharp, wet knife.
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