Some skill required
Louise Slice with Swiss Meringue Topping
16
Serves
25 minutes
Prep Time
30 - 35 minutes
Cook Time
Ingredients
Base
- 115g butter - softened
- 110g caster sugar
- 3 egg yolks
- 1/2 teaspoon each: vanilla extract, salt
- 1 teaspoon baking powder
- 220g flour
- 3/4 cup raspberry or strawberry jam
Coconut Swiss Meringue
- 5 egg whites
- 280g caster sugar
- 1/4 teaspoon vanilla extract
- 165g shredded coconut
Method
Louise Slice with Swiss Meringue Topping
- Preheat oven to 180oC (160oC fan bake). Line a 20cm x 30cm slice tin with baking paper.
- Cream the butter and caster sugar together. Beat in the egg yolks and vanilla extract.
- Add in the salt, baking powder and flour. Mix until well incorporated.
- Press the mixture evenly into the prepared slice tin and spread evenly with the jam.
Swiss Meringue Topping
- Place the egg whites and caster sugar into a bowl of a stand mixer.
- Place the bowl over a pot of simmering water. don't let the water touch the bottom of the bowl with the egg whites.
- Whisk for about 3 minutes or until the mixture reaches 70oC.
- Beat the egg whites in the stand mixer for 3 - 5 minutes or until stiff peaks form.
- Carefully fold through the vanilla extract and shredded coconut, making sure not to knock any air out of the meringue.
- Spoon the meringue evenly over the base and cook for 30 - 35 minutes.
- Leave to cool in the slice tin before cutting into pieces.