{"id":953,"date":"2012-05-25T08:21:00","date_gmt":"2012-05-25T15:21:00","guid":{"rendered":"http:\/\/new.sugarhero.com\/?p=953"},"modified":"2025-06-04T16:02:03","modified_gmt":"2025-06-04T23:02:03","slug":"meringue-topped-blondies","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/meringue-topped-blondies\/","title":{"rendered":"Meringue-Topped Blondies"},"content":{"rendered":"\n

These amazing Meringue-Topped Blondies start with a moist chocolate chip, coconut and pecan blondie batter baked with a brown sugar meringue on top. The meringue has a crisp outer texture and marshmallowy middle!<\/em><\/p>\n\n\n\n

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Meringue has never done much for me. I could take or leave a lemon meringue pie, and those crunchy meringue “cookies” that come in big tubs? Get those out of here and quit insulting me. But with this blondie recipe, I think I’ve finally found a legitimate use for meringue.<\/p>\n\n\n\n

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It turns out that when you top a dense, moist chocolate chip and pecan blondie with brown sugar meringue, and then bake everything together so that the meringue is crisp on top and marshmallowy in the middle, amazing thing happen. Surely this is the reason God gave us egg whites.<\/p>\n\n\n\n

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Oh meringue, let’s never fight again.<\/p>\n\n\n\n

This recipe is especially clever because the blondies are made with just egg yolks, and the whites from the eggs are used to make the meringue. Don’t you hate it when recipes call for uneven numbers of whites or yolks, so you’re left either tossing ingredients, or figuring out how to store one lonely yolk in the refrigerator?<\/p>\n\n\n\n

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Aside from the benefit of making my egg usage nice and symmetrical, using all yolks in the blondie layer makes it very tender. I actually made this recipe twice—the first time, the blondies were too crumbly for my taste (one side effect of using all yolks is that they don’t bind as well as whole eggs do). For the second batch, I increased the butter and fiddled with the sugar and flour quantities, so that the cookies held together better, but still had a tender texture.<\/p>\n\n\n\n

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I think these blondies are best the day they’re made, so the contrast between the crisp upper shell, gooey middle meringue layer, and cookie bottom is strongest. If you do want to make them in advance, they actually keep fairly well for several days (or maybe longer…but mine were all gone in a few days!). Just know that the top layer will gradually soften over time.<\/p>\n\n\n\n

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💗More Meringue Desserts You’ll Love<\/h2>\n\n\n\n