Almond meringue bars

We are not so far from Christmas and as I love baking I did do some baking. Most of what I normally feature here are simple baked goods. To complicate, is enough with life, isn’t it? And these almond bars were definitely quite simple bursting with flavor. In fact have an intense almond flavor .If you like almonds you love it
Quite ideal to enjoy with a glass of chilled Champagne.

Almond Swiss Meringue Bars
(Adapted from Gourmet magazine Dec 2004)





1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
2 sticks (1 cup) unsalted butter, softened
2 large egg, separated
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup sliced almonds (about 1 1/2 oz)

Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula.
Swiss Meringue
2 egg whites at room temperature
½ cup sugar
1 pinch of cream of tartar
1) Fill medium saucepan 1/4 full with water. Set pan over medium heat, and bring water to a simmer.
2) Combine egg whites, sugar and cream of tartar in heatproof bowl of electric mixer and place over saucepan. Whisk constantly till sugar is dissolved and whites are warm to the touch, 3-3 1/2 minutes. Test by rubbing between fingers.
3) Transfer bowl to electric mixer fitted with whisk attachment, and whip, starting at low speed, gradually increasing to high till stiff, glossy peaks form, about 10 minutes till combined.

Brush some of it over the batter and sprinkle evenly with almonds.
Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, and then discard foil. Cut into squares




I love this mulberry tree and I want to share wih you this beautiful tree