Berry meringue bars

April 13, 2014

berries slices

I need to learn a lot. I’m still surprised with other people food choices. When I was baking for Great Irish Bake (more about it in Caramel Cheesecake post), I was trying to find one recipe that would be a little bit different from what I usually bake, after all it was a special occasion. It was long journey, I’m far too practical to go for something like a layer cake, first of all there was a time factor, I needed to make three cakes in one evening, second – anything with cream is difficult to transport and then layer cakes should look great, but they could go wrong in many different ways, especially when it’s late and you are in hurry to go to bed. So I was evaluating different options, when a friend suggested these berry meringue bars, she said her mum makes it and everybody loves it. I had a few objections – will it slice nicely, as the dough is grated so it could easily crumble, will I manage to create the meringue/marshmallow layer, I’m bad at whipping, I usually over whip. The recipe called for custard powder, and whenever I use it for cakes it turns out bad. But it was tempting, I was tired and I always have million objections, so I decided to go with flow. And it was a hit. Nothing bad had happened.

berries slices

Till this day I can’t really understand why it was such a hit, for me it looks like a humble cake, nothing fancy, but somehow it won hearts and tummies. Maybe it is its lightness and fruit addition, maybe it is just modesty, but it was the first cake that was gone and it got loads compliments and yes, it is very good cake.

Berry meringue bars

Berry meringue bars

Recipe from Moje Wypieki For 33x20cm pan

  • 400g plain flour
  • 2 tsp baking powder
  • 3 Tbsp icing sugar
  • 250g butter, cold and cubbed
  • 5 egg yolks
  • Meringue layer
  • 5 egg whites
  • 220g caster sugar
  • 1 Tbsp vanilla sugar
  • 70g custard powder (I used Polish budyn with no sugar powder
  • 125ml (1/2 cup) vegetable oil
  • 500g berries, frozen (not thawed) or fresh (I used mix of blueberries, raspberries and grapes.
  • icing sugar for sprinkling
Sift the flour, baking powder and icing sugar.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can blitz it in a food processor for 10-12 second.
Add egg yolks and knead it quickly. Don’t overwork the dough.
Divide it into 2 parts – 2/3 and 1/3 portion and wrap it into a cling film and freeze it for at least 2 hours (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Line the pan with a parchment paper. Set aside.
Preheat the oven to 190ºC/170ºC fan.
Coarsely grate the bigger frozen portion of the dough. Pat it down lightly.
Bake for 20 minutes or until golden. Remove from the oven and let it chill entirely.
Meringue layer
Beat the egg whites until soft peaks.
Gradually add the caster and vanilla sugar still beating, then add custard powder.
Gradually add oil and beat until it combines well.
Spread evenly the meringue at the cooled down shortbread.
Arrange the berries at the top of the meringue. Pat them down lightly.
Coarsely grate the remaining frozen dough.
Bake for 30-40 minutes or until golden.
Sprinkle with the icing sugar.

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  • Reply Angie@Angie's Recipes April 14, 2014 at 18:29

    I love that meringue layer with berries! These cookie bars look fantastic.

    • Reply Magda April 14, 2014 at 22:12

      Thank you Angie. It isn’t a proper meringue though, but I didn’t have a clue what to call it ;) But it’s close to meringue anyway :D

  • Reply dina April 30, 2014 at 17:29

    I love berries and meringue. this looks amazing!

    • Reply Magda April 30, 2014 at 23:05

      Thank you Dina :) They’re slightly different then meringue, but still delicious.

  • Reply Anna May 1, 2014 at 18:18

    What is the size of the pan that you have used?

    • Reply Magda May 1, 2014 at 19:32

      Hi Anna, it says at the begining of the recipe 33x20cm pan

  • Reply Berry Meringue Bars | Food WoW May 5, 2014 at 15:55

    […] Go to full Instructions […]

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