Coconut Meringue Jam Slices Recipes

Steps:

• Preheat oven to 350°F.
• BASE:
• Cream butter and sugar.
• Beat in egg, then vanilla and oil.
• Sift in dry ingredients and mix until crumbly.
• Press into prepared cookie sheet.
• FILLING:
• Heat jam in microwave for 1 minute.
• Beat well and leave to cool.
• Spread over raw base when cool.
• TOPPING:.
• Whisk egg whites til very stiff.
• Add sugar and beat til glossy.
• Fold in coconut and spread over jam.
• Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
• Turn heat down to 300F and bake for further 20 minutes.
• Switch off oven and leave for 5 minutes before removing.
• Slice whilst piping hot.

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
• To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
• To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
• Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

Steps:

• Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
• Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.