How to bake Louise Slice | Quick prep

Louise slice recipe is a sweet bite with an egg yolk base, raspberry filling and coconut meringue topping making for a less traditional, but equally impressive dessert.
Serves 10
Ingredients:
Base
100 grams / 3.5 ounces butter, room temperature
100 grams / ½ cup superfine/caster sugar
2 egg yolks, room temperature
267 grams / 1 ⅔ cups plain flour
6 grams / 1 ½ teaspoons baking powder
Filling
237 grams / ¾ cup raspberry jam
Meringue topping
3 egg whites, room temperature
100 grams / ½ cup caster sugar
100 grams / 1 cup desiccated coconut
Directions:
Base
- Preheat oven to 160C/320 and line a square baking tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg yolks and combine until smooth, approximately 1 minute.
- 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.
- It will be quite crumbly, but that is what you want!
- Pour the crumbly mixture into your tin and press firmly into your baking tin base until even. - - Set aside.
Filling
- Spoon the raspberry jam over the base and spread out evenly. Set aside.
Meringue topping
- Place the egg whites in a clean and dry bowl and beat on medium until soft peaks form.
- Add in 1 tablespoon of the sugar and beat until well combined, approximately 45 seconds.
- Repeat by adding 1 tablespoon sugar and combine until fully incorporated and the meringue begins to look slightly glossy and are stiff.
- Toss in the coconut and fold into the meringues until well combined.
- Spoon the meringue on top of the raspberry jam and make small marks into the meringue or small peaks.
- 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.
- Remove and allow to cool in the baking tin.
- Lightly press the edges of the meringue to pull away from the edges of the tin.
- Once cool completely, pull the slice out of the tin and slice evenly.
- Serve and dig in!
Recipe can be found at roamingtaste.c...
Follow me here:
Website roamingtaste.com/
Instagram / roamingtaste
Facebook / roamingtaste
Pinterest pin.it/1eYbqzF
Support ko-fi.com/roam...

[@dannyyandall9311]

that looks amazing

[@taibaimran8857]

this came out so so good.I was looking for a good louise slice recipe all over the web and this was just perfect

[@Roamingtaste]

So so great to hear Taiba!

[@fuddynoob7843]

Great video thanks! I’m about to give this a go for my father

[@Roamingtaste]

If you do...I hope he loves it!

[@fuddynoob7843]

It turned out great! I added a little bit too much jam and I probably didn’t beat the white s long enough as they were a bit thin. But it’s still came out really well, thanks again.

[@Roamingtaste]

@@fuddynoob7843 So glad it still turned out great!! Hope your father enjoys it!

[@freidasoloi4839]

Bake the base first. Then add jam and meringue and bake that 2nd so it doesn't get burnt 👌🏾

[@Roamingtaste]

We don't want to dry out that base too much and the meringue is supposed to be lightly toasted on top. So if you do bake the base, would recommend only baking it for 5 minutes to slightly bake it before adding the toppings 😊

[@pizzaperson1]

Thank you for this great recipe, you have a very soothing voice and a beautiful kiwi accent ❤

[@Roamingtaste]

Awww thank you!

[@neonarcade3562]

I love louise slice, it's sooooo Delicious 😋😍😊