Coconut Raspberry Squares (Print Version)
# Ingredients:
→ Base
01 -
115g softened unsalted butter
02 -
110g fine sugar
03 -
3 big egg yolks, softened to room temp
04 -
1/2 tsp pure vanilla extract or paste
05 -
1/2 tsp fine salt
06 -
1 tsp baking powder
07 -
220g plain flour
→ Filling
08 -
160g red berry jam
→ Coconut Swiss Meringue Topping
09 -
5 big egg whites (about 190g)
10 -
280g fine sugar
11 -
1/4 tsp vanilla bean paste (if you want)
12 -
165g flaked coconut
# Instructions:
01 -
Warm up the oven to 180°C. Butter your 23cm square tin then put parchment paper inside with extra hanging over two sides as handles. You can hold the paper in place with clips if needed.
02 -
Grab a bowl and beat the butter and sugar together with your mixer until it's fluffy and pale. Drop in those egg yolks and vanilla, then mix it all up. Chuck in the salt, baking powder, and flour, mixing slowly until just combined. Finish mixing by hand so you don't overdo it.
03 -
Dump your base mix into the lined tin, breaking it up evenly as you go. Press it down firmly with your palms or a flat cup to make sure it's nice and level.
04 -
Smooth the raspberry jam all over the base in an even layer. Put it aside while you work on the topping.
05 -
Put your egg whites and sugar in a heat-safe bowl. Set this over a pot with simmering water, but don't let the water touch the bowl. Keep whisking while it heats until you can't feel sugar grains anymore and it reads at least 70°C on your thermometer.
06 -
Take your bowl off the heat and whip with your mixer until you've got a thick, shiny white mixture that's nearly forming stiff peaks. This takes about 3-5 minutes. Stir in the vanilla.
07 -
Gently stir the coconut flakes into your fluffy meringue until it's all mixed through.
08 -
Scoop the coconut meringue on top of your jam layer and spread it out evenly. Make sure there aren't any high spots that might burn.
09 -
Pop it in the oven for 30-35 minutes until the top turns golden brown. Don't worry when the meringue puffs up during baking and then sinks after. Let it cool completely on a wire rack.
10 -
Once it's totally cool, lift it out using your paper handles. Cut it into squares with a hot knife that you've wiped clean. Wipe the knife between cuts for tidy edges.
# Notes:
01 -
Keep in a sealed container at room temp for up to three days.