Louise Slice
A buttery baked slice with a layer of raspberry jam and a coconut meringue topping. It cuts into neat squares with a crisp base and a soft, sweet top.
Prep
25m
Cook
35m
Serves
12
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Base
- 220gAll-Purpose Flour
- 6gBaking Powder
- 90gWhite Sugar
- 140gSalted Butter (cold)
Filling
- 200gRaspberry Jam
Topping
- 3pcsEgg White
- 120gWhite Sugar
- 120gDesiccated Coconut
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F) and line a shallow baking tin.
- 02
Mix the all-purpose flour, baking powder, and the white sugar. Rub in the cold salted butter until the mixture looks like fine crumbs, then press it firmly into the tin.
- 03
Bake the base until lightly golden, then spread the raspberry jam evenly over it.
- 04
Whisk the egg whites until foamy, then gradually whisk in the white sugar until thick and glossy.
- 05
Fold the desiccated coconut into the meringue and spread it over the jam layer.
- 06
Bake until the topping is lightly golden.
- 07
Cool completely before cutting into squares.
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