"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Hungarian Meringue Nut Bars Recipe

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This recipe for Hungarian Meringue Nut Bars, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicky Mozgai
Added: Monday, October 26, 2009


1/2 cup soft shortening
1 cup confectioners sugar
1 cup all purpose flour
1/2 tsp. salt
2 egg yolks
1 tsp. vanilla
1/2 to 3/4 cup softened jam or marmalade
1/2 can coconut

2 egg whites
1/2 cup granulated sugar
1/2 tsp. cinnamon
1 cup chopped nuts

Cream shortening and confectioners sugar and stir in flour, salt, egg yolks and vanilla. Press and pat in with hand to cover the bottom of ungreased 9 x 13 oblong pan. Bake 10 minutes at 350 degrees. Remove from oven and spread with softened jelly and coconut. Top with meringue made by beating egg whites until stiff and adding sugar gradually. Sprinkle cinnamon and chopped nuts over top. Return to oven and bake 25 minutes more or until topping is golden brown. Cool slightly, cut into bars. Can be made in advance and frozen.




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