2 egg whites
1/3 c. butter
1 c. all-purpose flour
1/3 c. sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 c. sifted powdered sugar
1 c. finely chopped walnuts
1/3 c. red raspberry, peach or apricot preserves

In medium mixing bowl, bring egg whites to room temperature. Set aside.

For crust, in another medium mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9x9x2 inch baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile, thoroughly wash and dry the beater. Make meringue topping. Add cream of tartar to the egg whites. Beat on medium speed until soft peaks form (the tips curl). Gradually add the powdered sugar, beating until stiff peaks form. Gently fold in the chopped nuts. Set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake at 350 degrees about 20 minutes or until top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Makes about 36 squares.