Directions: |
Directions:Preheat oven to 180ºC/350ºF. While the oven preheats, toast the coconut in the baking tray you’ll use to bake the bar. This will take about the same amount of time as it takes to mix the batter. Be sure to check every few minutes to ensure the coconut doesn't burn. When the coconut is toasted, remove from baking tray to cool on a plate.
Line the baking tray with a sheet of greased parchment paper. The size of the baking tray should be a minimum of 12x15 inches or thereabouts. The larger the pan, the thinner the bar and the faster it will bake.
In a clean, dry bowl beat cream of tartar with 5 egg whites - stiff. In another bowl mix until smooth, 4 egg yolks with sugar, flour, vanilla and hot water/orange juice mixture. Fold the egg whites into the yolk batter. Pour and smooth the batter in the prepared tray. Bake until the surface is golden and springs back, when lightly touched, about 12 minutes. Remove from the oven and allow the bar to cool on a rack.
Make the frosting in one of the bowls used; mix egg yolk and butter till light and smooth, next add icing sugar a little at a time incorporating a bit of hot water until a spreadable consistency is achieved. When the bar is cool to the touch, frost and sprinkle with the toasted coconut. The bar will keep under a clean tea towel for a few days or in an airtight container stored in a cool place for up to a week. |
This recipe for Blarney Bar is from