How to Make Apricot Bars

Talk about something that brings me back to childhood. Taking a bite of these put me right back in Lillie’s kitchen, where my twin sister and I would watch her whip up meringue by hand on a flat egg board (she didn’t own a mixing machine of any kind). Lillie was an ample woman, and on warm days when she’d wear sleeveless dresses, those big upper arms of hers would really get to flappin’. Her generous, rose-cheeked smile is something I’ll never forget.

These bars, I found, stuck fairly tenaciously when they’d been chilled thoroughly. So my advice is to either leave them at room temperature before serving, or line the pan with parchment à la 7 Layer Bars. Start by preheating your oven to 350. Combine your crust ingredients in a bowl or the bowl of a mixer and stir until a dough forms.

Scrape the dough into a 9″ x 13″ baking dish…

…and press it to shape. Bake the crust 20 minutes until lightly golden. Allow it to cool completely.

Next, prepare the meringue topping. Put your eggs in the bowl of a mixer fitted with a whip…

…and whip the eggs to the soft peak stage.

With the machine running, add in your almond extract and sugar…

…and whip to stiff peaks.

Now to build the bars. Spread on the jam…

…then the meringue…

…and top the meringue with the sliced almonds. (They make a funny knocking sound when dropped onto meringue…I must find out why sometime).

Bake 15 minutes until the meringue is lightly browned.

Cool completely, slice and serve!

This entry was posted in Apricot Bars, Desserts & Cookies. Bookmark the permalink.

2 Responses to How to Make Apricot Bars

  1. Rusty says:

    Hi Joe

    I’m delighted to have found your site – lots of interest here. I’ve just made your Apricot Bars and wanted to check whether the resulting meringue topping is meant to be very sticky. The ratio of sugar to egg white doesn’t seem right for ordinary meringue.
    Unfortunately the final yolk slipped into 3 whites so I had to start again. I now have one container of three shell-less eggs plus 3 yolks. Any suggestion for using them up???

    • joepastry says:

      Yolks are great for soufflés! ;)

      But yes, that particular meringue is quite sticky. The bars in general have a gooey texture. I hope it was pleasing! ;)

      Come back often,

      - Joe

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>