Vienna Bars: Ronald Reagan’s Favorite Raspberry Meringue Cookie Recipe

Step into the delightful world of classic American desserts with Vienna Bars – an intriguing and often overlooked bar cookie that holds a special place in culinary history. My first encounter with these unique treats was while delving into the favorite desserts of famous U.S. Presidents. It was fascinating to learn that Vienna Bars were reportedly a particular favorite of Ronald Reagan, the 40th President of the United States. Given his well-known affection for sweet confections, particularly jelly beans, it’s easy to understand why these bars, with their sweet, jam-filled layers, would have captured his heart and palate. They offer a harmonious blend of textures and flavors that make them truly unforgettable, distinguishing them from more common bar cookies and offering a nostalgic taste of home-baked goodness.

The Irresistible Texture and Flavor Harmony of Vienna Bars

What truly sets Vienna Bars apart is their captivating contrast of textures and a symphony of flavors in every bite. Each bar is meticulously crafted with three distinct layers, creating a complex yet perfectly balanced experience that appeals to a wide range of palates. This thoughtful construction ensures a delightful surprise with every taste, making them a truly unique dessert:

• The Buttery Shortbread Crust: The foundation of these bars is a rich, buttery shortbread crust. It’s designed to be light and exquisitely crumbly, dissolving delightfully in your mouth. This layer provides the perfect savory-sweet counterpoint to the fruit filling above. It’s made with simple ingredients but delivers a profound depth of flavor and a tender, melt-in-your-mouth quality that is characteristic of classic shortbread. Over the years, I’ve experimented with various flours like cornstarch and rice flour to achieve different consistencies and nuances. However, for the sake of simplicity and consistent, delicious results that retain that beloved classic texture, I’ve found that good old all-purpose flour works just wonderfully, delivering the ideal balance without fuss.
• The Luscious Preserve-Filled Middle: Nestled above the buttery crust is a soft, sweet layer generously filled with your favorite fruit preserve. Raspberry is the traditional choice, and for good reason—its vibrant tartness beautifully cuts through the richness of the butter and the sweetness of the meringue, creating a dynamic flavor profile. I personally lean towards a high-quality, seedless raspberry preserve like Polaner All-Fruit for its intense, authentic fruit flavor and smooth consistency, ensuring a delightful burst of fruity goodness in every bite. The quality of your jam can truly elevate the entire bar, making it a star component.
• The Crispy, Light Meringue Topping: Capping off these exquisite bars is a delicate, light, and crispy meringue. Whipped egg whites and granulated sugar are baked to a golden perfection, forming a delicate shell that provides a delightful chewiness and a subtle crackle. This ethereal topping introduces an airy sweetness that perfectly complements and completes the trio of textures and flavors, making each mouthful an adventure. The meringue isn’t just a pretty finish; it adds a crucial textural element that makes these bars so addictive.

Together, these layers create a harmonious balance of crumbly, soft, and crispy, sweet and tart, making Vienna Bars a truly sophisticated yet comforting dessert. The thoughtful combination ensures that every element plays a crucial role in the overall enjoyment, making them far more than just a simple bar cookie—they’re a culinary masterpiece in miniature.

Baking for Every Occasion: Small Batch and Larger Options

This particular recipe is meticulously designed to yield a more modest, family-friendly batch, perfectly suited for a cozy gathering, a weekend treat, or simply to satisfy a craving without an overwhelming amount of leftovers. While the original, larger versions of Vienna Bars often call for a 15×10 inch (jelly roll) or a 9×13 inch pan, producing a substantial quantity ideal for parties or potlucks, my adapted recipe offers wonderful flexibility. It can be effortlessly prepared in either a 9-inch square pan for thinner, more elegant bars, or an 8-inch square pan. Opting for the 8-inch pan will result in slightly thicker, more substantial bars, which might require a few extra minutes of baking time to ensure every layer is perfectly set and golden through and through. This flexibility allows you to customize your baking experience based on your specific needs and preferences, making these exquisite bars accessible for all types of bakers, from the novice to the experienced home chef. Regardless of the pan size, the exceptional flavor and texture remain consistent.

Ingredient Spotlight: Making the Best Choices

While the recipe itself is straightforward, selecting quality ingredients can significantly impact the final taste and texture of your Vienna Bars. Each component plays a vital role in creating the perfect harmony of flavors and textures. Let’s delve a little deeper into each one:

• Salted Butter, Softened: Always use good quality salted butter, softened to room temperature. This is crucial for achieving that light, crumbly shortbread texture in the crust. The salt in the butter also helps to balance the sweetness of the other layers, adding a subtle depth. If you only have unsalted butter, simply add a pinch more salt to the crust mixture.
• Granulated Sugar: Granulated sugar is used in both the crust for sweetness and structure, and importantly, in the meringue to provide stability and a delicate crispness. For the meringue, ensure it dissolves properly into the egg whites to achieve a smooth, stable, and glossy topping.
• Large Eggs (Separated): This recipe cleverly uses both the egg yolk for the rich, tender crust and the egg whites for the airy, voluminous meringue. Separating them carefully is key, ensuring that no trace of yolk or grease contaminates the whites, as this can prevent them from whipping properly to stiff peaks.
• Vanilla Extract: Pure vanilla extract adds a beautiful, aromatic depth of flavor to both the crust and the meringue, enhancing the overall sweetness and complexity of the bars. While it might seem like a small detail, high-quality vanilla makes a noticeable difference in the finished product.
• All-Purpose Flour: As mentioned, all-purpose flour works perfectly for the crust, creating a tender, not-too-dense foundation that holds up beautifully to the other layers. There’s no need for special flours here unless you’re specifically experimenting with gluten-free alternatives, in which case a 1:1 gluten-free baking blend can sometimes be substituted.
• Cold Raspberry Pie Filling or Seedless Preserves: This is where the magic of the fruit comes in, providing that essential tangy sweetness. Opt for a seedless raspberry preserve for the smoothest texture, free from distracting seeds. If using pie filling, ensure it’s not overly runny. You can also experiment with other fruit flavors like apricot, strawberry, cherry, or even a mixed berry preserve, though raspberry remains the classic and most beloved choice due to its ideal sweet-tart profile that harmonizes perfectly with the other components.
• Semi-Sweet Chocolate Morsels (Optional): These add a delightful layer of melty chocolate that complements the raspberry beautifully, introducing another layer of indulgence. If you’re not a fan of chocolate, feel free to omit them. Alternatively, you could substitute with white chocolate chips for a different flavor dynamic, or even a sprinkle of mini dark chocolate chips for a more intense cocoa note.
• Chopped Pecans or Walnuts (Optional, Toasted): Coarsely chopped pecans or walnuts are traditional add-ins, providing a lovely crunch and earthy flavor that pairs wonderfully with the fruit and chocolate. Toasting the nuts beforehand (lightly in a dry pan or oven) significantly enhances their flavor and aroma, bringing out their natural oils. I’ve tested with various nuts: slivered almonds work well (whole roasted tend to be too large and hard), pecans, walnuts, and macadamia nuts. Each offers a unique nuance, so choose your favorite, or skip them entirely if you prefer a nut-free bar or have allergies.

Tips for Perfect Vienna Bars: Baking and Storage

Achieving bakery-quality Vienna Bars at home is entirely within reach with a few key techniques and considerations:

• Preheat Oven & Prepare Pan Thoroughly: Always preheat your oven adequately to the specified temperature before you start baking. Lining your pan with nonstick foil or parchment paper, ensuring an overhang on two sides, is crucial for effortless removal after baking and for clean, neat slices. A well-prepared pan prevents sticking and makes the final presentation much easier.
• Do Not Overmix the Crust Dough: When combining the crust ingredients, mix only until just combined and no dry streaks of flour remain. Overmixing can develop the gluten in the flour, leading to a tough rather than delightfully crumbly shortbread crust. Gentle handling is key to a tender base.
• The Importance of Cold Preserves: Using cold raspberry preserves is a small but impactful tip. This helps to prevent the chocolate morsels (if you’re including them) from melting excessively when spread over the warm crust, maintaining their distinct shape and texture within the bar.
• Whipping Meringue Successfully: For a stable and voluminous meringue, ensure your mixing bowl and beaters are impeccably clean and completely free of any grease or oil residue. Even a tiny speck can prevent egg whites from whipping to stiff peaks. Gradually adding the granulated sugar, a tablespoon at a time, while continuously beating, is also critical for a stable, glossy meringue that holds its shape.
• Baking & Cooling for Optimal Texture: Keep an eye on the visual cues during baking: the edges of the crust should be lightly golden, and the meringue topping should be a beautiful golden brown and feel set to the touch. Once baked, remove from the oven and let cool in the pan for at least 15 minutes before attempting to handle. For the cleanest cuts and the best set texture, it’s highly recommended to allow the bars to cool fully, preferably to room temperature or even slightly chilled, before slicing into elegant squares. A warm bar will be crumbly and messy.
• Storage Recommendations: Store your exquisite Vienna Bars in an airtight container at room temperature for up to 3-4 days. If you wish to extend their freshness, they can be stored in the refrigerator for up to a week. For longer preservation, Vienna Bars freeze beautifully for up to 1-2 months. Thaw them at room temperature before serving to regain their delightful texture.

Related Raspberry Dessert Ideas

If you’ve fallen in love with the sweet and tart charm of raspberry in these Vienna Bars, you’re in for a treat with other raspberry-infused delights. The versatility of raspberries makes them a fantastic ingredient in many desserts, offering that perfect balance of sweetness and tanginess. Here are a few other recipes that celebrate the vibrant flavor of this beloved fruit, perfect for expanding your baking repertoire:

• Vienna Squares (Often an alternative name for similar raspberry-filled bar cookies)
• Vienna Chocolate Pie from Bake-Off
• White Chocolate Raspberry Cheesecake Brownies
• White Chocolate Raspberry Muffins
• Classic Raspberry Bars

Recipe

Vienna Bars

Anna

Vienna Bars are made by topping a rich shortbread crust with luscious raspberry preserve (or pie filling), optional chocolate chips, and a delicate, fluffy meringue.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Ingredients

 

Buttery Crust

• 1 stick salted butter, softened 4 oz salted butter, softened
• ¼ cup sugar
• 1 large egg yolk separated
• 1 teaspoon vanilla extract divided use
• ¼ teaspoon salt
• 1 ¼ cup all purpose flour (190 grams)

Filling and Topping

• 2 large egg whites
• ⅔ cup cold raspberry pie filling or seedless preserves Can use more or less
• ½ cup semi-sweet chocolate morsels leave out if you want
• 1 cup pecans or walnuts coarsely chopped and toasted

Instructions

 

• Preheat oven to 350 degrees F (175°C). Line an 8-inch or 9-inch square metal pan with nonstick foil or parchment paper, ensuring an overhang on two opposite sides for easy lifting after baking.
• In a large bowl, using an electric mixer, cream together the softened butter, ¼ cup of the granulated sugar, the egg yolk (reserving the egg whites for the meringue), ½ teaspoon of the vanilla extract, and the salt until the mixture is light and fluffy. Gradually add in the all-purpose flour, mixing on low speed until just combined. If the mixture appears too crumbly, use your hands to gently bring the dough together. Be careful not to overmix, as this can make the crust tough. Press this mixture evenly and firmly into the bottom of your prepared 8-inch or 9-inch square pan. Bake for 18-20 minutes, or until the edges are lightly golden brown and the crust is set.
• Once the crust is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. This slight cooling period helps the crust to set further. While still warm, carefully spread the cold raspberry pie filling or seedless preserves evenly over the crust. Using cold preserves helps to prevent the chocolate morsels (if using) from melting too much and maintains their shape. Then, generously sprinkle the semi-sweet chocolate morsels (if using) and the toasted, coarsely chopped pecans or walnuts (if using) over the raspberry layer, distributing them evenly.
• In a separate large, very clean bowl (free from any grease), using an electric mixer with clean beaters, beat the reserved large egg whites until soft peaks begin to form. Gradually add the remaining ½ cup of granulated sugar, a tablespoon at a time, continuing to beat on medium-high speed until the egg whites are glossy and stiff peaks form. Finally, beat in the remaining ½ teaspoon of vanilla extract until just combined.
• Carefully spread the fluffy meringue mixture evenly over the raspberry, chocolate, and nut layers, ensuring it completely covers all the ingredients below and extends to the edges of the pan. Return the pan to the preheated oven and bake for another 22-25 minutes, or until the meringue is golden brown, set, and feels slightly firm to the touch. Once baked, remove from the oven and let cool in the pan for at least 15 minutes before attempting to handle. Using the foil or parchment overhang as handles, gently lift the bars from the pan and transfer to a wire rack to cool completely. For the cleanest, most precise cuts, it’s best to allow the bars to cool fully to room temperature (or even chill them slightly in the refrigerator) before slicing into 12 elegant squares. Enjoy your homemade Vienna Bars!

Keyword Vienna Bars, Raspberry Bars, Meringue Bars, Ronald Reagan Cookies, Classic Bar Cookies, Shortbread Dessert

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In conclusion, Vienna Bars are more than just a dessert; they are a delightful journey through layers of flavor and texture, a testament to classic baking, and a treat that carries a touch of presidential history. Their unique combination of a buttery shortbread crust, a vibrant raspberry filling, and a delicate meringue topping creates a harmonious and satisfying experience that is both elegant and comforting. Whether you’re making them for a special occasion, to impress guests, or simply to enjoy a sweet moment with family, these raspberry meringue cookie bars are sure to impress and become a cherished recipe in your collection. Happy baking!