A not oft seen dish these days is Louise Slice with it’s egg yolk shortbread base, raspberry jam filling and coconut meringue topping that tastes like comfort from my childhood and is great to make anytime of year, but especially when you’re craving something that reminds you of summer. Have you tasted louise slice friends?
Why you'll love this
Egg yolk shortbread base
A soft shortbread base thanks to the egg yolks that make it rich in flavor.
Raspberry center
The raspberry jam center is full of bright flavors and is so perfect for the center of this slice.
Coconut meringue
Whipped stiff egg whites have desiccated coconut folded through for a light meringue that compliments the raspberry filling.
How to prepare Louise Slice
Beat: Beat the butter and sugar until light and fluffy.
Yolk it: Add the yolks and beat until well combined.
Dries: Add the dry ingredients and combine until the mixture is crumbly.
Press: Toss into your baking tin and press down evenly.
Smear: Spread the raspberry jam over the buttery even base.
Fluffy meringues: Beat the egg whites until soft peaks and begin slowly adding in the sugar and beating to incorporate.
Coconut whites: Toss the dessicated coconut into the stiff meringue and fold to combine.
Spoon: Spoon the meringue on top of the jam unevenly, pushing to the edges of your tin.
Bake: Bake until lightly golden.
Cool and slice: Remove from the oven and allow to cool fully before cutting into even pieces.
Serve up: Serve the bars alongside your favorite hot beverage.
Ingredients and substitutions for Louise Slice
- Butter: Room temperature unsalted butter is used here, though salted butter would also work if that’s what you have on hand. Room temperature is best because it combines with the sugar and other base ingredients best.
- Sugar: Superfine or caster helps dissolve into the butter and meringue during whipping. You could half and half the sugar with light brown sugar and caster sugar, as I do not recommend substituting completely as it would result in a different flavor to the base and meringue.
- Eggs: The egg yolks results in our shortbread base have a lux flavor and softer texture. With those egg whites giving our meringue topping a beautiful lightly crunchy topping.
- Plain flour: Plain or all purpose works best here for a nice shortbread base, however, you could use bread flour in equal measure here if that’s all you have on hand.
- Raspberry jam: No Louise slice is complete without jam, however, some people prefer a plum jam filling so you could substitute in equal measure, if this sounds like a better option.
- Desiccated coconut: The meringue topping isn’t complete without that coconut folded through though it is best in smaller pieces so the result is a meringue with coconut that doesn't overpower our topping. You could substitute in equal measure with shredded coconut.
Equipment needed to make this
Greaseproof paper: Lining your tin will make getting your Louise Slice out a breeze!
Offset spatula: A small spatula helps smooth out shortbread style base and the jam filling.
Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well.
Mixing bowl: A medium mixing bowl (or 2) is needed to make both the base and whip those meringues.
Hand or stand mixer: To whip the the egg whites, though this can be done by hand.
FAQ's for the best Louise Slice
What are the origins of Louise slice or cake?
Though it is not completely clear where it's roots are beyond it's clear influence from British cuisine. This is a much beloved though oft seen as a classic dish in New Zealand where it is almost always served as you see it here; as a slice or in bars instead of in cake form which is how it would have been more traditionally made initally by British settlers.
Should you whisk meringue fast or slow?
The best result in a stable but volumized meringue is to whip it at a low, but medium speed of around 3 (depending on your beaters), this will result in introducing enough air to expand the egg whites without over whipping when you begin to introduce your sugar.
More bar recipes you’ll enjoy
How to make:
Preheat oven to 160C/320F 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.
Spoon the raspberry jam over the base and spread out evenly. Set aside.
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!
Louise Slice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 10 1x
- Category: Bars & Slices
- Cuisine: New Zealand
Description
Louise slice is a sweet bite with the egg yolk base, raspberry filling and coconut meringue topping making for a less traditional, but equally impressive dessert.
Ingredients
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
237 grams / ¾ cup raspberry jam
3 egg whites, room temperature
100 grams / ½ cup caster sugar
100 grams / 1 cup desiccated coconut
Instructions
- 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.
- Spoon the raspberry jam over the base and spread out evenly. Set aside.
- 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!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 406 calories per serve
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