1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a medium bowl, beat butter, confectioners' sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.

In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.

Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners' sugar. Store the bars, well covered, in the refrigerator.

Makes 2 dozen squares.

Per serving: 148 calories; 8 g fat (5 g saturated fat; 49 percent calories from fat); 17.6 g carbohydrates; 22 mg cholesterol; 34 mg sodium; 2 g protein; 0.3 g fiber