Name: Raspberry macaroon slice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 125 gram butter, at room temperature, chopped; 1 cup caster sugar; 2 eggs, separated; 1 cup self-raising flour, sifted; 1/4 cup raspberry jam, warmed; 1 cup desiccated coconut

Raspberry macaroon slice

The combination of a crumbly, golden base topped with a sweet raspberry jam and a fluffy coconut layer creates a beautiful slice, perfect for a morning or afternoon treat.

Makes 20 Item

Prep

25M

Cook

30M

Total

55M

Ingredients

125 gram butter, at room temperature, chopped

1 cup caster sugar

2 eggs, separated

1 cup self-raising flour, sifted

1/4 cup raspberry jam, warmed

1 cup desiccated coconut

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease an 18 x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.

2.In a small bowl, using an electric mixer, beat butter and half the sugar until light and fluffy. Beat in egg yolks, one at a time, until combined.

3.Lightly fold flour into mixture. Chill 10 minutes. Press into base of prepared pan using floured fingertips. Spread jam over base.

4.In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until mixture is glossy. Using a fork, fold in coconut.

5.Spread mixture over jam. Bake 25-30 minutes, until lightly golden and cooked when tested with a skewer. Allow to cool. Cut into squares.