Ernest Reynoso Gala


Chocolate Meringue Bars
by Ernest Reynoso Gala

1) Preheat oven 350° F or 175° C.

2) Put wax paper inside 7 x 11 inch pan (foil pans may be used instead).

3) Cream together
1/2 cup softened Magnolia Gold butter
1 cup brown sugar
2 egg yolks
1 tsp. vanilla
1/4 tsp. each of baking powder and baking soda
Then add
1 1/2 cups Baron all-purpose flour. Press into pan. Put plastic wrap and press with your fingers or pizza rollers.

4) Sprinkle with 1/2 cup Ricoa chocolate chips.

5) In a separate bowl. Beat
2 egg whites with
1/4 tsp. cream of tartar until bubbles are fine. Gradually add
1/2 cup sugar and beat until stiff (three minutes for Kitchen Aid, four minutes for hand mixer). Spread on top of chocolate chips. Bake 30 minutes. Cool, then loosen the sides and carefully invert on confectioner’s sugar-dusted wax paper. Return to original position. Cut into 20 bars. Serve on muffin papers.


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