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Prep time
15 minutes
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Cook time
30 minutes
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Makes
10
Author Notes
Louise slice is a sweet bite with the egg yolk base, raspberry filling and coconut meringue topping making for a less traditional, but equally impressive dessert. —Sylvie Taylor @ Roamingtaste
Ingredients
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3.5 ounces
butter, room temperature
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1/2 cup
superfine/caster sugar
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2
egg yolks
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1 2/3 cups
plain flour
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1 1/2 teaspoons
baking powder
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3/4 cup
raspberry jam
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3
egg whites
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1/2 cup
superfine/caster sugar
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1 cup
desiccated coconut
Directions
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Preheat oven to 160C/320 and line a square baking tin with greaseproof paper.
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Place the butter and first portion of sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
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Add in the egg yolks and combine until smooth, approximately 1 minute.
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Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
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It will be quite crumbly, but that is what you want!
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Pour the crumbly mixture into your tin and press firmly into your baking tin base until even. Set aside.
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Spoon the raspberry jam over the base and spread out evenly. Set aside.
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Place the egg whites in a clean and dry bowl and beat on medium until soft peaks form.
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Add in 1 tablespoon of the 1/2 cup of sugar and beat until well combined, approximately 45 seconds.
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Repeat by adding 1 tablespoon sugar and combine until fully incorporated and the meringue begins to look slightly glossy and are stiff.
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Spoon the meringue on top of the raspberry jam and make small marks into the meringue or small peaks.
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Place in the oven to bake for 30 minutes or until lightly golden on top, covering the meringue with foil, if necessary to ensure it doesn’t brown too much.
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Remove and allow to cool in the baking tin.
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Lightly press the edges of the meringue to pull away from the edges of the tin.
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Once cool completely, pull the slice out of the tin and slice evenly.
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Serve and dig in!
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