baking · vegetarian
Louise slice
Shortcake base spread with raspberry jam under a chewy coconut meringue.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
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Method
-
1
Cream butter and sugar, add yolks, then flour and baking powder.
-
2
Press into a lined pan and spread with jam.
-
3
Whip whites to stiff peaks, add sugar gradually, then fold in coconut.
-
4
Spread meringue over the jam.
-
5
Bake at 180°C (350°F) for 25–30 minutes until lightly golden; cool and slice.
