Directions:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
- Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1637.59 Kcal (6856 kJ) | ||
| Calories from fat | 775.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.22g | 133% | |
|---|---|---|---|
| Cholesterol | 217.24mg | 72% | |
| Sodium | 107.74mg | 4% | |
| Potassium | 479.81mg | 10% | |
| Total Carbs | 199.35g | 66% | |
| Sugars | 97.65g | 391% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 20.97g | 42% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.1mg | 17% | |
| Calcium | 187.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 405.88 Kcal (1699 kJ) | ||
| Calories from fat | 192.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 133% | |
|---|---|---|---|
| Cholesterol | 53.84mg | 72% | |
| Sodium | 26.7mg | 4% | |
| Potassium | 118.92mg | 10% | |
| Total Carbs | 49.41g | 66% | |
| Sugars | 24.2g | 391% | |
| Dietary Fiber | 1.89g | 31% | |
| Protein | 5.2g | 42% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.8mg | 17% | |
| Calcium | 46.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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