1. Don’t over-mix your cookie base 

When you add the flour in the final stages, you just need to mix it enough so that the mixture forms smalls crumbs. Just continue slowly until you no longer see any flour. Your mixture should resemble coarse crumbs.

Read more tips on making cookies.  

2. Room temp eggs, soft then stiff peaks when making meringues

Room temperature eggs aerate much better than cold eggs. Moreover, make sure your bowl is very clean and that you don’t have any egg yolks flecks in the whites.

Use a low-medium speed and don’t add the sugar until after the soft peaks have form. 

When the soft peaks have formed, add the sugar a tablespoon at a time until the meringue looks glossy and stiff peaks have formed.

3. Cut the slices while they are still warm

I should’ve cut it while it was a little warmer. If you cut it while it is still warm, it will crack less and the edges will look more defined. Once cooled, serve the slices with a dollop of cream and also some fresh raspberries.

4. Customise it

It also works well with plum jam. There are recipes out there with fresh plums slices in the middle as well. Feel free to experiment with your favourite type of jam. 

Also, if you want, sprinkle some more threaded coconut on top of the meringue before baking. It’s another way to decorate your Louise slice and browned coconuts taste pretty damn good. 

If you don’t like your desserts to be too sweet, add half the amount of sugar to the meringue.