Black Forest Macaroon Bars

Black Forest Macaroon Bars

Recipe from the Iowa Egg Council (click here for full recipe and instructions)

Ingredients

Nutritional Information: Per Serving: 159 cal., 9 g total fat (4 g sat. fat), 46 mg chol., 17 mg sodium, 18 g carb., 1 g fiber, 3 g pro.

1 1/2 cups all purpose flour

1 1/4 cups ground almonds, divided

1/4 cups granulated sugar

2 tablespoons amaretto (or 1/2 tsp almond extract)

6 egg whites

1 cups semisweet chocolate chips

1/2 cups cherry preserves

3/4 cups unsalted butter

(Plus 3 additional ingredients listed at the Iowa Egg Council site here)

Directions

Preheat oven to 350º.

Line a 9x13x2-inch baking pan with foil, extending the foil over edges of pan. Spray with nonstick cooking spray; set aside. 

In a large bowl combine flour, powdered sugar and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. 

Press mixture evenly in prepared pan. Bake for 15 minutes or until just set. Spread preserves over hot crust and sprinkle with chocolate chips.

Beat egg whites and amaretto with electric mixer on high speed until soft peaks form (tips curl). Add granulated sugar, ¾ cup of the ground almonds, and 2 tablespoons coconut. Beat just until combined. Spread egg white mixture over bars. Sprinkle with remaining chopped almonds and coconut.

Click here for the rest of baking instructions including time in oven!

Recipe and image source: The Iowa Egg Council

McFadden & Evans

McFadden & Evans

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