Go Back Email Link
–+ servings
Print Pin
5 from 2 votes

Louise Slice - Keke Rahipere me te Kokonati

The slice of dreams! A buttery shortbread base, layered with a fresh raspberry chia jam and topped with a coconut Swiss meringue.
Keyword Best slice, best slice nz, chia raspberry jam, chia raspberry jam nz, coconut and raspberry slice nz, Coconut meringue, coconut meringue nz, Coconut slice, coconut slice nz, kai, lemon, raspberry and meringue slice, lemon, raspberry and meringue slice nz, louise slice nz, Lousie Slice, maori, maori baking, maori food, maori kai, maori recipes, Meringue, old school baking, old school baking nz, raspberry and meringue slice, raspberry and meringue slice nz, Raspberry meringue slice, Raspberry Slice, raspberry slice nz, Slices in New Zealand, te reo Māori, te reo maori baking
Prep Time 30 minutes
Cook Time 1 hour
Servings 18 slices

Ingredients

Biscuit Layer - Paparanga Pihikete

  • 170 g pata kūteretere (softened butter)
  • ½ C huka one (caster sugar)
  • 2 tōhua hēki (egg yolks, reserve the egg whites for the topping)
  • 1 tsp wanira (vanilla)
  • Kini tote (pinch of salt)
  • Kiri rēmana (Lemon zest, of 1 lemon)
  • ¼ C puehu kānga (cornflour)
  • ½ C kokonati pūtī (desiccated coconut)
  • 1 C puehu parāoa noa (plain flour)

Chia Raspberry Jam - Tiamu Rahipere Chia

Meringue Topping - Paparanga Tāhungahuna

  • 3 kahu hēki (egg whites)
  • ¾ C huka one (caster sugar)
  • ½ tsp kirīmi tāta (cream of tartar)
  • 1 ¼ C kokonati pūtī (desiccated coconut)

Instructions

Biscuit Layer - Paparanga Pihikete

  • Pre-heat the oven to 170 °C, bake setting. Line a 20 x 30 cm tin with high sides with baking paper.
  • Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl and whip on high for 5 minutes. The mixture should be a pale colour and fluffy in texture.
  • Add in the tōhua hēki (egg yolks), wanira (vanilla), tote (salt) and grate in the kiri rēmana (lemon zest). Whip for another 2 minutes on high.
  • Add the puehu kānga (cornflour) and puehu parāoa (flour). Mix well with a spatula until it all comes together.
  • Add into the prepared tin, press it evenly with your hands or a spatula. Bake for 20 minutes until it is golden. As the base bakes, make the chia jam.

Chia Raspberry Jam - Tiamu Rahipere Chia

  • Make the tiamu (jam) as per the instructions. As soon as the base comes out of the oven, spread the tiamu (jam) all over the base and allow to the thicken from the heat.

Meringue Topping - Paparanga Tāhungahuna

  • Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
  • Take a heatproof bowl and sit it on top of the pot of simmering water. If the bottom of the bowl does not touch the water you are ready.
  • Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixtureas it warms in the bowl.
  • If you are using a sugar thermometer bring the mixture to 45-50 °C. Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers. The mixture will be loose and runny.
  • Once it is ready, remove the heat and begin to whip on medium to high speed for 5 minutes or until you have reached stiff peaks.
  • Fold through the kokonati pūtī (desiccated coconut) and spread or pipe it on top of the delicious jam.
  • Return to the oven and bake for 20 minutes. Allow to cool completely before slicing. You are in for such a special eating experience.