Delta Bars

Directions

Next, get your eggs and separate them.  The base calls for 3 yolks and the meringue for 3 whites so there’s no waste.  Set those two bowls aside.

In a small bowl whisk together the flour, baking soda and salt and set that aside as well.

Put the shortening, butter and brown sugar into a bowl and mix until smooth – a few minutes.  Then add in the egg yolks and vanilla and mix again, until well blended.

Finally, get your flour mixture and slowly add that to your bowl, mixing continually until it’s all well combined.  This is your dough.

Move your dough to your prepared pan and set this aside – time to make the meringue topping now.

Put your egg whites and vanilla into a bowl and beat them (with a whisk attachment if you have one) on high until they get all bubbly and start to get thicker.  Turn the speed down to medium and slowly add in the brown sugar until the sugar is well combined and the egg whites have formed stiff peaks.

Using a spatula or wooden spoon, gently add the chopped pecans and – gently – fold them in.  You’re not trying to “mix” them, just get them distributed fairly evenly.  If you stir too hard you’ll knock a lot of the air out of the eggs and you don’t want that.  This is your meringue.

Gently spread the meringue evenly over the cookie base.

Bake at 350 for 25-30 minutes (length depends on your particular oven, but start checking at 20).  Take the pan out when the meringue on top is a nice golden brown.

Transfer the pan to a wire rack and let them cool completely before cutting and serving (and enjoying)!