Servings: 24 bars
If you are looking for a vintage dessert recipe that is elegant, delicious, and steeped in history, these Nancy Reagan’s Vienna Bars are exactly what you need. Featuring a buttery shortbread crust, a sweet and tart raspberry jam filling, and a light, nutty meringue topping, they are a beautiful and impressive treat for any occasion. This adaptation of the classic recipe reduces the salt for a perfectly balanced flavor.
The magic of these bars lies in the layers. The crust is rich and crumbly, the raspberry jam adds a bright, fruity sweetness, and the meringue topping is light, airy, and studded with crunchy pecans or walnuts. The optional chocolate chips add a decadent touch that takes them over the top.
Why This Recipe Works
This recipe relies on the classic technique of making a shortbread crust and a meringue topping. The crust is made by creaming butter and sugar and mixing in flour and egg yolks, resulting in a tender, buttery base. The meringue is made by beating egg whites with sugar until stiff, glossy peaks form, which creates a light, fluffy topping that bakes into a beautiful golden crust. The jam and nuts add texture and flavor that perfectly complement the sweet meringue.
Ingredients
For the Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks, reserving the whites
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Topping
- 3/4 cup seedless raspberry jam
- 3 large egg whites total—the 2 reserved whites plus 1 additional white
- 1/2 cup granulated sugar
- 1 1/2 cups finely chopped pecans or walnuts
- 3/4 cup semisweet chocolate chips, optional
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment, leaving an overhang.
- Mix the crust: Beat the butter and 1/2 cup sugar until fluffy, about 2 minutes. Beat in the egg yolks, then mix in the flour and salt just until a soft dough forms.
- Bake the base: Press the dough evenly into the pan. Bake for 13–15 minutes, until the edges begin turning golden.
- Make the topping: In a clean, dry bowl, beat the 3 egg whites until foamy and soft peaks form. Gradually add the remaining 1/2 cup sugar while beating, then continue until glossy, stiff peaks form. Gently fold in the nuts.
- Add the layers: Spread the raspberry jam over the warm crust. Sprinkle with chocolate chips, if using. Spoon the meringue over the filling and gently spread it to the edges.
- Finish baking: Bake for 18–20 minutes, until the topping is set and lightly golden.
- Cool and slice: Let cool completely in the pan. Lift out using the parchment and cut into bars.
Tips for the Best Results
Use a clean, dry bowl for the meringue. Any trace of grease or egg yolk will prevent the egg whites from whipping properly. Wipe the bowl with a little vinegar or lemon juice before starting.
Add the sugar gradually. Adding the sugar a little at a time while beating the egg whites ensures it dissolves completely and creates a smooth, glossy meringue.
Spread the meringue to the edges. Spreading the meringue all the way to the edges of the pan prevents it from shrinking back during baking.
Cool completely before slicing. The bars need to cool completely for the meringue and jam to set up properly, ensuring clean, neat slices.
Wipe the knife between cuts. For the cleanest slices, wipe the knife with a damp cloth between each cut.
Storage and Serving
Store the bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled or at room temperature. These bars also freeze beautifully—wrap them individually and freeze for up to 3 months.
Sweet, tart, and completely irresistible, these Nancy Reagan’s Vienna Bars are a fantastic recipe to keep in your rotation for easy, elegant desserts.