Caramel Meringue Slices

¼ cup unsalted butter

1 cup light brown sugar, firmly packed

½ teaspoon vanilla extract

1 large egg

½ cup all-purpose flour

Meringue

1 large egg white

1 tablespoon light corn syrup (see note)

½ cup sugar

Heat oven to 350 degrees. Lightly grease bottom of 8-inch square baking pan. Line with waxed or parchment paper, extending 1½ inches up two of the sides.

To prepare the base, melt butter and brown sugar in a medium saucepan. Cook until mixture begins to bubble, stirring continuously. Set aside to cool.

Stir vanilla and 1 large egg into cooled mixture, scraping well. Gently stir in flour until batter is uniform in color. Spread into pan.

To make the meringue topping, whip the egg white on high speed in a small mixing bowl until soft peaks form. Add corn syrup and continue beating on medium speed, adding sugar in a steady stream. Beat until stiff glossy peaks form, about 2 minutes.

Spread meringue on top of batter and bake for 30 minutes until light golden brown. Cool 2 hours before cutting into 2-by-2½-inch slices.

Serves 12.

Cook's note: For a savory contrast, stir ½ cup chopped walnuts into the meringue before baking. Molasses or pancake syrup may be substituted for the corn syrup.

Nutrition values per serving: 143 calories, 4 g fat, 25 g carbohydrates, trace amount fiber, 1 g protein, 28 mg cholesterol, 17 mg sodium.