Nici Wickes: Tamarillo and walnut meringue slice

Saturday Morning with Jack Tame

This slice is a classic and so easy to make! The tamarillo jam is a lovely surprise.

Make 16-20 pieces

Ingredients

6-8 large tamarillo, halved and flesh scooped and diced

¼ cup sugar

120g butter, softened

1/3 cup caster sugar

2 large eggs, separated

1 tsp vanilla extract

1 ½ cups flour, sifted

½ cup walnut meal

1 tsp baking powder

½ cup caster sugar

½ cup desiccated coconut

Method

1. Make a quick tamarillo jam by simmering fruit with sugar for 15-20 minutes until thickened slightly. Cool.

2. Preheat oven to 180 C. Lightly grease and line sandwich tin.

3. Beat butter and sugar until light and creamy then add egg yolks and vanilla and beat until combined. Fold in flour, walnut meal and baking powder and stir until it starts to come together. Tumble mixture (it will be clumpy crumbs) into prepared tin and press out evenly. Chill for 10 minutes.

4. Spread cooled tamarillo jam evenly over chilled base.

5. Beat the egg whites until foamy then gradually add sugar and beat until sugar is dissolved, mixture is glossy and soft peaks form. Fold in coconut. Spread meringue over the jam.

6. Bake for 30-35 minutes or until meringue is light brown and crisped.

7. Cool on a wire rack before cutting into squares.

Nici's Note

To avoid blood sugar levels spiking and dropping, it’s best to include some protein when consuming sugar as this has the effect of tempering the absorption of glucose into the blood stream. The walnuts and eggs in this recipe will have this ‘sobering effect’ on the sugar content.

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