Louise Slice

Directions

1. Preheat oven to 160C/320 and line a square baking tin with greaseproof paper.
2. Place the butter and first portion of sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
3. Add in the egg yolks and combine until smooth, approximately 1 minute.
4. 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.
5. It will be quite crumbly, but that is what you want!
6. Pour the crumbly mixture into your tin and press firmly into your baking tin base until even. Set aside.
7. Spoon the raspberry jam over the base and spread out evenly. Set aside.
8. Place the egg whites in a clean and dry bowl and beat on medium until soft peaks form.
9. Add in 1 tablespoon of the 1/2 cup of sugar and beat until well combined, approximately 45 seconds.
10. Repeat by adding 1 tablespoon sugar and combine until fully incorporated and the meringue begins to look slightly glossy and are stiff.
11. Spoon the meringue on top of the raspberry jam and make small marks into the meringue or small peaks.
12. 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.
13. Remove and allow to cool in the baking tin.
14. Lightly press the edges of the meringue to pull away from the edges of the tin.
15. Once cool completely, pull the slice out of the tin and slice evenly.
16. Serve and dig in!