Adapted from
Fall Baking
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2 1/3 c
unbleached flour
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1/3 c
granulated sugar
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1 tsp
baking soda
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1 tsp
ginger
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1 tsp
cinnamon
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1/2 tsp
salt
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1 c
molasses
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1/4 c
light margarine, softened
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3/4 c
water, hot
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1 whole
egg
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1/2 c
toffee bits
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Meringue:
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1/4 c
egg whites
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1/4 tsp
cream of tartar
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1/2 c
light brown sugar, packed
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1/4 c
toffee bits
Preheat oven to 325. Prepare a 9"x9" square pan with cooking spray; set aside. In a mixing bowl, combine flour, margarine, granulated sugar, baking soda, ginger, cinnamon, and salt. Add molasses, margarine, hot water, and egg. Fold in half cup toffee bits. Mix until moistened. Pour batter into prepared pan. Bake for 50 minutes, or until toothpick inserted in center comes out clean. Meanwhile, to prepare the meringue, beat egg whites and cream of tartar until foamy. Add brown sugar, one tablespoon at a time. Fold in toffee bits.In crease oven temperature to 400. Spread meringue over hot gingerbread. Bake for ten minutes, or until meringue is light brown on top.