Raspberry Louise Slice
Servings
10-12
slicesPrep time
25
minutesCooking time
40
minutesA Kiwi bakery staple, this is a simple slice to make that everybody loves! A combination of a shortbread base and raspberry jam filling topped with a lovely coconut meringue.
Ingredients
- For the Base
200 g 200 butter (softened)
230 g 230 caster sugar
4 large 4 egg yolks
1 tsp 1 vanilla paste
300 g 300 plain flour
1 tsp 1 baking powder
1/2 tsp 1/2 salt
- For the Filling
3/4 cup 3/4 raspberry jam
- For the Topping
4 large 4 egg whites
1 tsp 1 vanilla paste
160 g 160 caster sugar
70 g 70 shredded coconut
Directions
- Heat the oven to 155°C and line an 18 × 28cm slice tin with baking paper. Beat the butter and sugar until light and fluffy. Separate the eggs, then add the yolks and vanilla and mix until combined. Add the flour, baking powder and salt and mix until the dough is crumbly. Press evenly into the tin and bake for 20 minutes, or until lightly golden at the edges. Remove from the oven.
- Meanwhile, beat the egg whites and vanilla on low speed until frothy. Increase to medium speed and add the sugar a spoonful at a time, beating until the meringue is glossy and forms soft peaks. Gently fold through half of the coconut.
- Spread the jam evenly over the warm base, then spoon the meringue on top and smooth gently. Sprinkle with the remaining coconut and bake for a further 20 minutes, or until the meringue is lightly golden.
- Cool completely in the tin before cutting into squares to serve.