Nancy Reagan’s Vienna Bars are a masterclass in textural contrast. With a buttery shortbread base, a tart jam center, and a crunchy walnut-meringue topping, these bars offer a sophisticated flavor profile that has made them a favorite for elegant entertaining for decades.
The Triple-Layer Ingredients
- Shortbread Base: 1/2 cup butter, 1/2 cup sugar, 1 egg yolk, and 1.5 cups flour.
- The Fruit: 3/4 cup Seedless Raspberry or Apricot Jam.
- Walnut Topping: 2 egg whites, 1 cup brown sugar, and 1 cup chopped walnuts.
- Flavoring: 1 tsp vanilla extract and a pinch of cream of tartar.
Step-by-Step Instructions
1. Establish the Foundation
Cream butter and granulated sugar, then mix in the egg yolk and flour. Press firmly into a square baking pan. Pre-bake at 350°F (175°C) for 10-12 minutes. This “blind bake” ensures the base remains crisp and doesn’t absorb excess moisture from the jam.
2. Layer the Interface
Spread the jam over the warm shortbread. Warming the jam beforehand makes it easier to spread without damaging the crust. This layer acts as the adhesive for the meringue and provides a necessary hit of acidity to balance the sweet topping.
3. The Meringue Synthesis
Whisk egg whites to soft peaks, then fold in brown sugar, vanilla, and walnuts. Spread this over the jam and bake for an additional 20-25 minutes. The brown sugar creates a chewy, candy-like crust that locks the walnuts in place. Let the bars cool completely before slicing to ensure the layers stay bonded.