Almond Meringue Squares Recipe

225 g/8 oz Shortcrust Pastry
60 ml/4 tbsp raspberry jam (conserve)

2 egg whites
50 g/2 oz/0.5 cup ground almonds
100 g/4 oz/0.5 cup caster (superfine) sugar
A few drops of almond essence (extract)
25 g/1 oz flaked (slivered) almonds

Method:

Roll out the pastry (paste) and use to line a greased 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Spread with the jam. Whisk the egg whites until stiff, then gently fold in the ground almonds, sugar and almond essence. Spread over the jam and sprinkle with the flaked almonds. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until golden and crisp. Leave to cool, then cut into squares.