Blueberry Meringue Bar

Crust Base

• Using paddle attachment mix together almond flour and Satin Moist’R Cake.
• Once mixed, add room temperature cubed butter and mix until the dough just starts to come together.
• Lined with parchment paper press dough into a pan 1/4 inch thick.
• If blind baking, dock beforehand and bake at 178°C / 350°F for about 12 -15 minutes until golden brown.
• Set aside to cool.

Assembly

• Spread the Topfil Plus Blueberry and smooth with a spatula.
• Whip the Deli Meringue on high speed for 4-5 minutes or until stiff peaks are achieved.
• Spread the Deli Meringue on top of the blueberry filling creating uneven peaks.

Decoration

• With a torch caramelize the top of the meringue to a light golden brown.