Currant Berry Bars “Ribisel Schnitten”

Dough

1. Beat egg yolks, water, and sugar until the mixtures is frothy then add vanilla
2. Gently blend in flour and baking powder and fold into egg mixture – SLOWLY
3. Pour this mixture into buttered/floured cookie sheet
4. Bake at 350º for approximately 15–20 minutes  (must be GOLDEN not brown.)

Topping

1. Beat egg whites and cream of tartar until stiff
2. Slowly ADD sugar until VERY STIFF
3. Lightly FOLD in the frozen/fresh berries
4. Carefully spread this mixture onto COOLED baked dough
5. Put back in oven for 5–8 minutes until the meringue is a light cream color
6. KEEP IN FREEZER until ready to eat
7. When cooled cut into 2” x 3” bars