Apricot Meringue Squares

Apricot Meringue Squares

Share Button



  • ½ lb. butter (2 sticks), softened
  • 4 T Pioneer® Sugar
  • 3 yolks
  • 2 C flour
  • 1 jar (16 or 18 oz.) apricot preserves or jam
  • 1 C walnuts, chopped


  • 3 egg whites
  • 6 T Pioneer® Sugar
  • 1 tsp. vanilla
  • ¼ tsp. cream of tarter
  • Pioneer® Confectioners Powdered Sugar


  1. Preheat oven to 350° F.


  1. Cream butter with four tablespoons of Pioneer® Sugar in a medium size bowl. Add egg yolks and beat on low speed until blended. Add flour, ½ cup at a time, and continue to beat until dough forms (dough will have crumbly texture). Spread and pat dough evenly onto an 11 x 16-inch rimmed cookie sheet. Bake for 15 minutes. Do not over bake. Remove from oven and cool slightly for about 10 minutes. Spread a layer of apricot preserves or jam over baked dough. Sprinkle with walnuts evenly over preserves. Set aside.

Meringue Directions:

  1. Turn the oven down to 325° F.
  2. In a medium mixing bowl beat the egg whites until soft peaks form. Add cream of tartar and vanilla; continue beating. Add the rest of the Pioneer® Sugar (6 tablespoons) one at a time until the egg whites form stiff peaks. Spread meringue on top of the preserves and nuts, sealing to the edge of the pan. Bake 18-20 minutes or until meringue is light brown. Remove from oven and let cool. Sprinkle with Pioneer® Confectioners Powdered Sugar. Cut into squares.
**From the Kitchen of: Raymond Tessmer of Marenisco, MI.
Apricot Meringue Squares
0 votes, 0.00 avg. rating (0% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.