Layer Cookies

These two-layer cookie bars use every part of the egg for a completely different texture in each layer. The bottom is a rich, shortbread-style base made with egg yolks, shortening, and white sugar. The top is a brown sugar meringue made from the beaten whites, finished with a scattering of chopped nuts that toast as the bars bake.

The trick is spreading the meringue layer gently over the base. Use an offset spatula or the back of a spoon and work from the center outward. The meringue doesn’t need to be perfectly even. It puffs and crackles in the oven, and those uneven spots become the best crispy-chewy bites.

Beat the egg whites until they hold stiff peaks before folding in the brown sugar and vanilla. Under-beaten whites collapse in the oven and turn sticky instead of light and crisp.

Kitchen Tips

• Grease the pan well. The meringue layer likes to stick, especially at the edges.
• Let the bars cool completely in the pan before cutting. The meringue shatters if you cut while warm.
• Use a sharp knife and wipe the blade between cuts for clean edges.
• Any nut works here: pecans, walnuts, and almonds are all great choices.

Variations

• Chocolate drizzle: Melt ½ cup chocolate chips and drizzle over the cooled bars for a fancier finish.
• Coconut topping: Add ½ cup shredded coconut along with the nuts on top.
• Butterscotch version: Replace the vanilla in the meringue layer with butterscotch extract.