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. chopped walnuts
1/3 c. red raspberry or apricot preserves

In a medium bowl bring egg whites to room temperature; set aside. In another bowl beat butter until soft. Add half the flour and mix in. Then add the sugar and egg yolks and beat on medium speed until combined. Stir in remaining flour. Press this crust mixture into an ungreased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, add cream of tartar to the egg whites and beat until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in chopped nuts; set aside. Spread preserves over the top of the "hot" baked crust. Then carefully spread meringue topping over all. Bake at 350 degrees about 20 minutes. Cool in pan.