1 cup unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 tsp salt

1 1/2 cups raspberry jam or preserves

4 large egg whites

1/4 tsp cream of tartar

1 cup granulated sugar (for meringue)

1 tsp vanilla extract

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Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
In a mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until the crust is lightly golden.
Once the crust has baked, spread the raspberry jam evenly over the warm crust, ensuring an even layer.
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1 cup of sugar and continue beating until stiff, glossy peaks form. Mix in the vanilla extract.
Spread the meringue evenly over the raspberry layer. You can create decorative peaks with the back of a spoon or a spatula if desired.
Bake the assembled bars for another 15–20 minutes, or until the meringue is lightly golden.
Allow the bars to cool completely in the pan before slicing into squares. This ensures clean cuts and helps the meringue set properly.

Swap the raspberry jam for other fruit preserves, such as strawberry, blueberry, or blackberry, for different flavor combinations.

For a decadent twist, drizzle melted chocolate over the cooled bars before serving.

Sprinkle some crushed almonds or walnuts on top of the meringue for extra texture and flavor.