1/2 cup butter
4 egg yolks
4 Tbsp sugar
1-3/4 cup flour
1/2 tsp baking powder
2/3 cup thick apricot jam
4 egg whites
1/4 tsp vinegar
1/4 tsp sugar
• Preheat the oven to 375F.
• Whip the butter and 4 Tbsp sugar until very fluffy.
• One by one add the egg yolks and continue beating.
• Gradually incorporate the flour and the baking powder to form dough.
• Cut a sheet of parchment paper with an overhang on the shorter sides to fit a 9X13 inch baking pan. This will allow easy transfer of the rolled dough.
• Place the parchment on the board and spread the dough on the top.
• With a rolling pin spread it out to fit the baking pan. [There is no need to flour the rolling pin]
• Lift up the parchment with the rolled out dough and transfer into the baking pan.
• Poke the dough with a fork.
• Place in the oven for 25-30 minutes.
• Remove from the oven and spread the pastry with apricot jam. Use less jam if your jam is runny.
• Next prepare the meringue.
• Whisk the egg whites and the vinegar with a beater on slow setting for about two minutes or until there are lots of bubbles in the mixture.
• Whisk on medium speed until soft peaks form.
• Gradually add the sugar, but keep whisking at medium speed.
• After all the sugar is incorporated switch to the highest speed.
• Keep whisking until the egg whites are in stiff peaks.
• Keep a close watch now, do not overbeat. The last few seconds are important; the meringue will quickly grow into a fluffy substance resembling a marshmallow cloud. However, there is a fine line between a well beaten meringue and a grainy overbeaten mess. If that happens, don’t use these egg whites, discard them and start over again.
• Spread the meringue evenly over the jam layer, covering it all the way to the sides of the pan.
• Place in the oven and bake from 20-30 minutes until the top begins to get a little color. It should not brown though.
• Remove from heat and cut the pastry into 15 squares using a wet chef’s knife. Rinse the knife between each and every cut. [otherwise the meringue will cling to the knife]
• As the pastry cools, the meringue will shrink a little. For company, trim the base for an even look. Otherwise it’s all good.