Coconut Meringue and Almond Slice Recipe

Recipe : Coconut Meringue and Almond Slice

Ingredients :

1 egg yolk

4 egg whites

125g castor sugar

1 tbsp lemon juice

1 tbsp grated lemon rind

90g semolina

1 tsp almond essence

Topping -

2 egg whites

90g demerara sugar

1/4 cup desiccated coconut

Method :

Preheat oven to 180C. Spray a 28cm x 18cm slice tin with vegetable oil spray.

Cream the egg yolk with the castor sugar, lemon juice and rind until mixture is thick and creamy. Stir in the semolina and almond essence.

Whisk the egg whites until stiff and then fold them into the semolina mixture. Pour the batter into the prepared tin.

Topping -

Whisk the egg whites until they are stiff. Fold in the demerara sugar and coconut. Gently spoon the topping onto the semolina sponge mixture. Spread out gently with a fork or knife until it covers the whole of the sponge.

Bake the slice for 35-40 minutes until golden brown. Allow to cool in the tin. Cut into 20 slices.

Makes 20 squares/slices

Each Square -

Fat - less than 0.9g

Kilojoules - 301

Calories - 71

Carbohydrates - 13.9g

Protein - 1.6g

Fibre - 0.3g

This delicate, light slice is a sweet treat !

More Low Fat Desserts Recipes