What's better than a meringue pie? We don't know, but this meringue slice sure is delicious! Swap traditional lemon for raspberry and lime…
5 egg whites
280 g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
85 g desiccated coconut
300 ml double cream
50 g icing sugar
zest and juice 2 limes
200 g raspberries, defrosted if frozen
- Heat oven to 140C/120C fan. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm × 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.