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

Macaroon slice

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Makes 20 Item

Prep

25M

Cook

30M

Total

55M

Ingredients

125 gram butter, at room temperature, chopped

1/2 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 moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line base and two long sides with baking paper, extending 2cm above pan edge.

2.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 creamed mixture. Chill for 10 minutes. Using floured fingertips, press into base of pan. 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 glossy. Fold in coconut using a fork.

5.Spread mixture over jam. Bake for 25-3O minutes, until lightly golden and cooked when tested with a skewer. Allow to cool. Cut into squares and store in an airtight container.

MAKES 20
Note

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