www.odlums.ie /recipes/meringue-coconut-slices/

What you need:

Base  
  • 225g/8oz Odlums Cream Plain flour
  • 125g/4oz Butter/Margarine (room temperature)
  • 1 Tablespoon Caster Sugar
  • 3 Egg Yolks
  • 1-2 Tablespoons cold Water
Filling  
  • Raspberry Jam (5 Tablespoon approx)
Topping  
  • 3 Egg Whites
  • Pinch of Salt
  • 175g/6oz Caster Sugar
  • 75g/3oz Shamrock Desiccated Coconut
To Finish  
  • Caster Sugar

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a swiss roll tin 28cms x 18cms/11" x 7" approx.
  2. Put the flour into a mixing bowl, coarsely rub in the margarine or butter. Add the egg yolks and the water if required to mix to a stiff dough. Lightly knead in some flour, then cover and leave in a fridge for about 15 minutes.
  3. Roll out the pastry and use to line the prepared tin.
  4. Spread the jam on the pastry and return to the fridge while making the meringue.
  5. Put the egg whites and the pinch of salt into a mixing bowl and beat until rather stiff then gradually beat in the sugar. The mixture will be stiff and shiney!
  6. Finally stir in the coconut. Spread the meringue topping over the jam, dredge with some caster sugar and bake for about 30 minutes until golden brown.
  7. Remove from oven and allow to cool for a few minutes before cutting into slices and serving!
Untitled-29

Meringue Coconut Slices

Category

Desserts

Cook Time

15 mins

What you need:

Base  
  • 225g/8oz Odlums Cream Plain flour
  • 125g/4oz Butter/Margarine (room temperature)
  • 1 Tablespoon Caster Sugar
  • 3 Egg Yolks
  • 1-2 Tablespoons cold Water
Filling  
  • Raspberry Jam (5 Tablespoon approx)
Topping  
  • 3 Egg Whites
  • Pinch of Salt
  • 175g/6oz Caster Sugar
  • 75g/3oz Shamrock Desiccated Coconut
To Finish  
  • Caster Sugar

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a swiss roll tin 28cms x 18cms/11" x 7" approx.
  2. Put the flour into a mixing bowl, coarsely rub in the margarine or butter. Add the egg yolks and the water if required to mix to a stiff dough. Lightly knead in some flour, then cover and leave in a fridge for about 15 minutes.
  3. Roll out the pastry and use to line the prepared tin.
  4. Spread the jam on the pastry and return to the fridge while making the meringue.
  5. Put the egg whites and the pinch of salt into a mixing bowl and beat until rather stiff then gradually beat in the sugar. The mixture will be stiff and shiney!
  6. Finally stir in the coconut. Spread the meringue topping over the jam, dredge with some caster sugar and bake for about 30 minutes until golden brown.
  7. Remove from oven and allow to cool for a few minutes before cutting into slices and serving!
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