I’ve said it before and I’ll say it again: there is something remarkably cool about beating egg whites.
It’s just so rewarding to go from that icky off-clear color to perfectly whipped foamy peaks in a matter of minutes. Granted most of the time I do it with my mixer, but there have been a few times that I did it with a whisk by hand.
My arm was sore. I don’t really do that anymore. Except when I didn’t have time to workout.
Has anyone ever heard of Delta Bars before? I was looking through some of the recipes I got from my mom at Christmas that belonged to my Mimi, my Grandma, and my Great-Aunt Clara. Talk about a killer find too, these bars are so rich but since the top is made of only egg whites, a little sugar, and some pecans I figure it’s health food.
You know, because of the protein.
Anyway, these bars are absolutely decadent with a sweet crunch from the meringue on top. The bottom is a thin cookie-type crust that mellows out the sweetness of the whole dish. And by mellows out I mean makes it more sweet and delicious and gives the bar even more character than it already has. All I have to say is don’t think you’re going to be getting a really pretty clean bar out of the deal…after they’ve cooled these guys are not the cleanest cut, but I say that just means you can eat more.
To even it out of course.
In a bowl combine 1 stick of room temperature butter with 1 cup of sugar. Add in 2 egg yolks (reserve the whites), 1 tsp vanilla, 1/2 tsp baking powder, 1/4 tsp salt, and 1 cup flour. Mix until crumbly. Press into a 9×13 pan (you might have to flour your fingers since the dough will be sticky.
Beat the 2 egg white until stiff, then slowly add 1 cup of loosely packed brown sugar. Fold in 1 cup of chopped pecans. Spread evenly over the crust.
Bake at 350 for 20-30 minutes until the top is set and golden brown (my oven is pretty fast so I only baked mine for 20 but the original recipe called for 30 minutes).