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Gingerbread Meringue Bars

Gingerbread Bars with Meringue

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes

Yield: 24 bars

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Gingerbread Bars with Meringue

Ingredients

  • 1 ½ C. + 2 Tbsp. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • ¼ tsp. salt
  • ¼ C. butter, softened
  • 1 C. Grandma’s® Molasses
  • 2 egg yolks
  • 1 whole egg
  • 2 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ C. chopped walnuts
  • ½ C. white chocolate chips

 

Meringue

  • 4 egg whites, room temperature
  • ¼ tsp. Spice Islands® Cream of Tartar
  • ½ C. light brown sugar

Directions

  1. Preheat oven to 350°F. Spray a 9×13 pan with Baker’s Joy® No Stick Spray; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt; set aside.
  3. In a mixing bowl, cream together the butter and molasses until well blended. Add the egg yolks, egg, milk and vanilla and beat on medium speed, scraping the side of the bowl as needed, until the mixture is smooth.
  4. Add the flour mixture and gently blend until the flour is incorporated.
  5. Pour batter into the prepared pan.
  6. Bake for 20 minutes.

 

MERINGUE

  1. In a clean mixing bowl with clean beaters, add the egg whites and cream of tartar.
  2. Mix on medium speed until frothy (about 1 min.)
    Slowly add the brown sugar and beat on med-high until stiff peaks form (3-4 minutes)
  3. Remove the cake from the oven and top with meringue, making sure to spread the meringue to the edges.
  4. Return to the oven and bake an additional 10 minutes or until the meringue is lightly browned.
  5. Cool before cutting into bars.

Gingerbread Meringue Bars

Gingerbread Bars with Meringue

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes

Yield: 24 bars

Ingredients

  • 1 ½ C. + 2 Tbsp. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • ¼ tsp. salt
  • ¼ C. butter, softened
  • 1 C. Grandma’s® Molasses
  • 2 egg yolks
  • 1 whole egg
  • 2 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ C. chopped walnuts
  • ½ C. white chocolate chips

 

Meringue

  • 4 egg whites, room temperature
  • ¼ tsp. Spice Islands® Cream of Tartar
  • ½ C. light brown sugar

Directions

  1. Preheat oven to 350°F. Spray a 9×13 pan with Baker’s Joy® No Stick Spray; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt; set aside.
  3. In a mixing bowl, cream together the butter and molasses until well blended. Add the egg yolks, egg, milk and vanilla and beat on medium speed, scraping the side of the bowl as needed, until the mixture is smooth.
  4. Add the flour mixture and gently blend until the flour is incorporated.
  5. Pour batter into the prepared pan.
  6. Bake for 20 minutes.

 

MERINGUE

  1. In a clean mixing bowl with clean beaters, add the egg whites and cream of tartar.
  2. Mix on medium speed until frothy (about 1 min.)
    Slowly add the brown sugar and beat on med-high until stiff peaks form (3-4 minutes)
  3. Remove the cake from the oven and top with meringue, making sure to spread the meringue to the edges.
  4. Return to the oven and bake an additional 10 minutes or until the meringue is lightly browned.
  5. Cool before cutting into bars.

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