Almond, jam and Meringue Slice

Ingredients

Serves: 36

• Crust:
• 250g butter, softened
• 1 egg
• 1/2 cup (90g) packed brown sugar
• 200g almond paste
• 1/2 teaspoon almond essence
• 2 cups (250g) plain flour
• Filling:
• 3/4 cup seedless red raspberry jam
• 3 egg whites
• 1/2 cup (125g) white sugar
• 1/2 cup desiccated coconut

Preparation method

Prep: 20 minutes | Cook: 45 minutes

1.

Preheat oven to 180 degrees C. Line a 20x30cm baking dish with greased aluminium foil.

2.

Crust: In a large bowl mix together the butter, almond paste and brown sugar until smooth. Beat in one egg and the almond essence. Mix in the flour and stir until well blended.

3.

Add the mixture to the prepared baking dish and bake 20 to 25 minutes or until golden.

4.

Filling: Cool slightly and spread the raspberry jam over the crust.

5.

In a large glass or metal bowl whisk egg whites until they form soft peaks. Gradually beat in sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.

6.

Bake 15 to 20 minutes or until firm. Let cool on a cake rack. Lift foil from dish and cut bars with a sharp knife.