Almond Meringue Jam Slices

Sweet and sticky with soft meringue, crunchy almonds and a buttery, crumbly shortbread base. Lovely with a cuppa. A good egg white recipe if you have been using yolks!

1. 1

   Preheat the oven to 180 degrees C. Line the base and sides of a 20 cm square baking tin with an overhang on 2 opposite sides, and rub a little extra butter on the lined base.
   In an electric mixer, beat the butter and icing sugar until creamy, the add the flour about 2 tbsp at a time, mixing well after each addition, until you have used all the flour and have a soft crumbly mixture.
   Tip into the tin and press well into the base. Prick all over with a fork, then bake for 18 to 20 minutes, until golden brown. Leave the oven on.
   Leave the base too cool a little while you make the meringue. Whisk the egg whites to soft peaks then, still whisking, gradually add the caster sugar, 1 tbsp at a time and keep whisking until stiff peaks form. Gently fold in the coconut and half of the almonds.
   Spread the jam over the shortbread base, then dollop the meringue on top and spread all over, to cover completely. Scatter over the remaining almonds.
   Return the tin to the oven and bake for another 18-20 minutes, until the meringue is pale golden and the almonds are nicely toasted.
   Leave in the tin to cool completely before lifting it out and cutting into 8 slices. Dust with icing sugar before serving.