Toffee Meringue Gingerbread

 

2 1/3

cups Gold Medal® all-purpose flour

1/3

cup granulated sugar

1

teaspoon baking soda

1

teaspoon ground ginger

1

teaspoon ground cinnamon

3/4

teaspoon salt

1

cup molasses

1/2

cup shortening

3/4

cup hot water

1

egg

1/2

cup chocolate-covered toffee bits

2

egg whites

1/4

teaspoon cream of tartar

1/2

cup packed brown sugar

1/4

cup chocolate-covered toffee bits

• 1 Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
• 2 Bake about 50 minutes or until toothpick inserted in center comes out clean.
• 3 Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
• 4 Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.