Jammy Shortbread Bars

Ingredients

• Shortbread
• 2 sticks (226g) salted butter, at room temperature
• ½ cup (106g) light brown sugar
• 1½ teaspoons pure vanilla extract
• 2½ cups (301g) all-purpose flour
• ¼ teaspoon fine sea salt
• Finishing
• 1½ cups (510g) seedless raspberry jam
• 2 large (71g) egg whites
• ¼ teaspoon cream of tartar
• ¾ cup (149g) granulated sugar
• 2 sticks (226g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• Freeze-dried raspberries, as needed for finishing (optional)