Directions:
- Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in flour, blending well.
- Press mixture into a lightly greased 15 x 10 x 1 jelly-roll pan.
- Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
- Remove from oven; cool in pan.
- Spread raspberry preserves over baked crust.
- Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
- Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Fold in vanilla.
- Spread meringue over preserves.
- Sprinkle with pecans.
- Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
- Cool slightly; cut into 2 x 1-inch bars with a warm knife.
- Remove to wire racks to cool completely.
- Store in airtight containers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.54 Kcal (270 kJ) | ||
| Calories from fat | 31.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 5% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 5% | |
| Sodium | 4.35mg | 0% | |
| Potassium | 16.14mg | 0% | |
| Total Carbs | 7.54g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.98g | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 358.7 Kcal (1502 kJ) | ||
| Calories from fat | 172.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 5% | |
|---|---|---|---|
| Cholesterol | 85.69mg | 5% | |
| Sodium | 24.2mg | 0% | |
| Potassium | 89.7mg | 0% | |
| Total Carbs | 41.89g | 3% | |
| Sugars | 22.26g | 16% | |
| Dietary Fiber | 1.55g | 1% | |
| Protein | 5.46g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 1% | |
| Calcium | 22.1mg | 0% | |
* 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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