Almond Meringue Bars
Serves:: 12 servings
Biscuit base:
  • 210g all-purpose flour
  • 2g salt
  • 140g butter, room temperature
  • 50g icing sugar
  • 2g lemon zest
  • 60g egg yolk
  • + 70g strawberry jam (or your favorite jam)
|Almond meringue:
  • 90g egg whites
  • 180g white granulated sugar
  • 2g lemon zest
  • 15g dark rhum
  • 140g almond flour
  • 40g almond slivers
  • 50g walnut pieces
biscuit base:
  1. Begin by mixing the butter with the lemon zest and sugar in a bowl until light and pale. Add the egg yolks gradually and mix well.
  2. Add the flour, all at once, and the salt and mix well.
  3. Transfer in a 35x25cm cake frame and level well. Freeze for 20 minutes.
  4. Take out from the freezer and spread on top the strawberry jam. Keep in the freezer.
Almond meringue:
  1. Whip the egg whites until foamy, then start adding the sugar, gradually, mixing well.
  2. Keep mixing until the meringue is stiff and glossy.
  3. Add the lemon zest, dark rhum and almond flour and mix well.
  4. Spread the meringue over the jam layer. Level well.
  5. Bake at 160C for 30 minutes or until golden brown.
  6. Cool down then cut into small bars or squares.
Recipe by Pastry Workshop at