If you love the warm spices of gingerbread and the airy sweetness of meringue, these Gingerbread Meringue Bars are a treat worth baking. A buttery, spiced cookie base pairs beautifully with a soft, golden meringue topping. Each bite feels like a cozy winter dessert, perfect for the holidays or any time you crave something comforting and sweet.
Servings: 16 bars
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
2. Ingredients
For the Gingerbread Base:
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1 ½ cups all-purpose flour
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon salt
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½ teaspoon baking soda
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½ cup unsalted butter, softened
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½ cup brown sugar
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⅓ cup molasses
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1 large egg
For the Meringue Topping:
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3 large egg whites
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¾ cup granulated sugar
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
3. Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Gingerbread Base
In a bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda. In another large bowl, cream the butter and brown sugar until smooth. Add the molasses and egg, and mix well. Gradually add the dry ingredients and stir until combined. Spread the dough evenly into the prepared pan.
Step 3: Bake the Base
Bake for 15 minutes, just until the surface is set but not fully cooked through.
Step 4: Prepare the Meringue
While the base bakes, whip the egg whites and cream of tartar using an electric mixer until soft peaks form. Slowly add sugar, one tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy. Beat in the vanilla extract.
Step 5: Add the Meringue Layer
Spread the meringue evenly over the warm gingerbread base. Use the back of a spoon to create gentle swirls or peaks.
Step 6: Bake Again
Return the pan to the oven and bake for another 12–15 minutes, until the meringue is lightly golden.
Step 7: Cool and Slice
Let the bars cool completely in the pan. Once cool, lift them out using the parchment paper and slice into squares.
4. Nutrition (Per Bar)
Calories: 180
Fat: 7g
Carbohydrates: 27g
Protein: 3g
Sugar: 18g
Fiber: 1g
5. Tips
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Make sure the bowl and beaters for the meringue are completely clean and dry; any grease will prevent the whites from whipping properly.
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Don’t overbake the meringue—it should be lightly golden, not brown.
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For a festive touch, sprinkle cinnamon sugar or edible glitter on top before serving.
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Store leftovers in an airtight container at room temperature for up to 2 days.
