Vintage 1943 Canadian Recipe Meringue on a Caramel Square???

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option with a similar texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: regular sugar

Erythritol is a low-calorie sweetener, suitable for sugar reduction.

Start by softening butter in a stand mixer.

Add flour, salt, and baking powder to the mixing bowl and stir.

Cream together the softened butter and white sugar.

Separate 2 eggs, placing egg whites in a copper bowl and egg yolks in the stand mixer.

Add vanilla extract to the egg yolks and mix.

Gradually mix in flour to the egg yolk mixture.

Prepare a 9x9 baking dish by greasing it and lining with parchment paper.

Spread the dough into the bottom of the baking dish, using hands or a glass to press it evenly.

Preheat the oven to 350°F (175°C).

Bake the base for 20-25 minutes.

While the base is baking, whip the egg whites until stiff peaks form.

Gradually add brown sugar and chopped nuts to the whipped egg whites.

Once the base is done, remove it from the oven and spread the meringue topping over it.

Return to the oven for an additional 5 minutes until the meringue is lightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens