Description of this recipe: These Gingerbread Meringue Bars offer a delightful combination of chewy, spiced gingerbread topped with a sweet, airy meringue. The warmth of gingerbread spices blends perfectly with the sweetness of the meringue, creating a truly unforgettable dessert. The addition of marshmallows, pecans, and chocolate chips adds layers of textural and flavor complexity.
Why you will love this recipe: You’ll adore these Gingerbread Meringue Bars for their delicious blend of flavors and textures. The warm spices of gingerbread, the gooey marshmallows, crunchy pecans, and the satisfying sweetness of the meringue create a truly heavenly experience. This recipe is perfect for holiday gatherings, potlucks, or simply a special treat for your loved ones. Plus, the meringue topping adds an elegant touch, making these bars visually appealing as well as delicious. The recipe is easy to follow and can be prepped in advance, making it a convenient option for busy bakers. It’s a guaranteed crowd-pleaser!
Introduction
Gingerbread is a timeless classic, evoking memories of cozy winter evenings and festive celebrations. I’ve always been captivated by its warm, spicy aroma and comforting taste. This recipe takes traditional gingerbread to the next level by adding a light and airy meringue topping, transforming it into an elegant and irresistible treat. The combination of textures – the chewy gingerbread base, the gooey marshmallows, the crunchy pecans, and the delicate meringue – is simply divine.
These Gingerbread Meringue Bars are more than just a dessert; they are a conversation starter. Their unique combination of flavors and textures will leave your guests wanting more. I’ve carefully crafted this recipe to be both accessible for beginner bakers and rewarding for experienced cooks. Whether you’re looking for a show-stopping dessert for your holiday table or simply a comforting treat for a cold winter night, these bars are guaranteed to impress.
I remember the first time I made these bars for a holiday gathering. The aroma of gingerbread filled the kitchen, and the anticipation was palpable. When I finally served them, the reactions were priceless. Everyone raved about the unique combination of flavors and textures. They were gone in minutes! From that moment on, these Gingerbread Meringue Bars became a staple in my holiday baking repertoire.
Ingredients:
Gingerbread Base:
- 1/4 cup (2 ounces) unsalted butter, softened
- 1 cup unsulphured molasses
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground allspice
- 1/4 teaspoon fine sea salt
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
Meringue Topping:
- 4 large egg whites, room temperature
- 1/2 cup packed light brown sugar
Preparation:
Step 1: Prepare the Gingerbread Base
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan thoroughly. Using parchment paper to line the bottom of the pan, with enough excess hanging over the sides to lift the finished bars out, is a fantastic addition that simplifies cleanup later.
In a large mixing bowl, cream the softened butter and molasses together using an electric mixer until the mixture is well blended. This step is crucial to the texture of the gingerbread. Make sure the butter is truly softened, not melted, for the best results.
Add the egg yolks and the whole egg one at a time, beating well after each addition. Ensure each egg is fully incorporated into the butter and molasses mixture before adding the next. This creates an emulsion that helps bind the ingredients together.
Stir in the canned pumpkin puree and vanilla extract until well combined. The pumpkin adds moisture and a subtle depth of flavor to the gingerbread.
Step 2: Combine Dry Ingredients
In a separate, medium-sized bowl, whisk together the whole wheat flour (or all-purpose flour), ground cinnamon, ground ginger, baking powder, baking soda, ground allspice, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing pockets of baking powder or salt in the finished bars.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough gingerbread. The goal is to incorporate the dry ingredients until they are just moistened.
Step 4: Assemble and Bake
Pour the gingerbread batter into the prepared 13×9-inch baking pan and spread it evenly. Sprinkle the miniature marshmallows, chopped pecans, and semisweet chocolate chips over the batter. Gently press the toppings into the batter to ensure they adhere during baking.
Bake in the preheated oven for 20 minutes. The gingerbread should be set around the edges and slightly soft in the center.
Step 5: Prepare the Meringue Topping
While the gingerbread is baking, prepare the meringue topping. In a clean, grease-free bowl (stainless steel or glass is ideal), beat the egg whites on medium speed using an electric mixer until soft peaks form. It is very important that there is no yolk in the whites or fat/oil present. The fat prevents the meringue from forming properly.
Gradually add the brown sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved. This step is crucial for a stable and shiny meringue. The sugar helps to stabilize the egg whites and create a meringue that holds its shape. To test if the sugar is dissolved, rub a small amount of the meringue between your fingers; it should feel smooth and not gritty.
Step 6: Meringue and Final Bake
Remove the gingerbread from the oven and spread the meringue evenly over the top. Be sure to cover the entire surface of the gingerbread.
Return the bars to the oven and bake for an additional 9-11 minutes, or until the meringue is lightly browned. Keep a close eye on the meringue to prevent it from burning.
Step 7: Cool and Cut
Remove the Gingerbread Meringue Bars from the oven and let them cool completely in the pan before cutting into bars. This is important to prevent the meringue from collapsing. Once completely cooled, use the parchment paper overhang to lift the bars out of the pan and place them on a cutting board. Cut into squares or rectangles using a sharp knife.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Total Time: 51 minutes
Serving Suggestions:
- Serve these bars with a cup of hot cocoa or coffee for a cozy treat.
- They make a delightful addition to a holiday dessert platter.
- Garnish with a dusting of powdered sugar or a sprinkle of cinnamon for an extra festive touch.
- Serve them slightly chilled for a firmer texture.
- Enjoy them as a midday snack or an after-dinner dessert.
Tips:
- Ensure your egg whites are at room temperature for the best meringue volume.
- Use a clean, grease-free bowl and beaters when making the meringue.
- Do not overmix the gingerbread batter, as this can result in a tough texture.
- Keep a close eye on the meringue while it’s baking to prevent burning.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes
Cook Time: 31 minutes
Total Time: 51 minutes
Nutritional Information (estimated, per bar):
- Calories: Approximately 250
- Protein: 4g
- Sodium: 150mg
Conclusion
These Gingerbread Meringue Bars are a delightful twist on a classic holiday treat. The combination of warm gingerbread spices, gooey marshmallows, crunchy pecans, and sweet meringue is simply irresistible. This recipe is easy to follow and can be prepped in advance, making it a perfect choice for holiday gatherings or any special occasion. Give it a try and impress your friends and family with this unique and delicious dessert.
Questions and Answers:
Q1: Can I use all-purpose flour instead of whole wheat flour?
A: Absolutely! While whole wheat flour adds a subtle nuttiness and a slightly denser texture, you can easily substitute it with all-purpose flour for a lighter, more delicate gingerbread base. The recipe will still work perfectly well, and the taste will be very similar. Just be sure to measure the all-purpose flour carefully, as it tends to pack more than whole wheat flour.
Q2: Can I make these bars ahead of time?
A: Yes, you can definitely make the gingerbread base ahead of time. Bake it, let it cool completely, and then wrap it tightly in plastic wrap. You can store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. When you’re ready to serve, make the meringue and proceed with the meringue baking step. I don’t recommend assembling the bars completely in advance, as the meringue can become sticky over time.
Q3: What if my meringue doesn’t form stiff peaks?
A: Achieving stiff peaks with meringue is crucial for the bars’ appearance and texture. Several factors can hinder the process. First, ensure your bowl and beaters are impeccably clean and free of any grease. Even a tiny amount of fat can prevent the egg whites from whipping properly. Also, make sure there is no yolk present in your egg whites, as the yolk will prevent the meringue from achieving stiff peaks. Egg whites at room temperature whip up better than cold ones, so allow them to sit out for about 30 minutes before whipping. Lastly, add the sugar gradually, as indicated in the recipe, to stabilize the egg whites and create a glossy, firm meringue.
Q4: Can I use a different type of nuts or chocolate?
A: Absolutely! Feel free to customize the bars to your liking by substituting the pecans with other nuts like walnuts or almonds. You can also use different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. For an extra touch of flavor, consider adding a sprinkle of chopped toffee or dried cranberries. The possibilities are endless!
Q5: My meringue is browning too quickly. What should I do?
A: If you notice that the meringue is browning too quickly while baking, you can loosely tent the bars with aluminum foil to protect the meringue from the direct heat. This will help to slow down the browning process and prevent the meringue from burning. Keep a close eye on the bars and remove the foil a few minutes before the end of the baking time to allow the meringue to finish browning.