Rhubarb coconut macaroon slice
PREP+ COOK TIME/HOUR 50 MINUTES (+COOLING) MAKES 24 PIECES
We piped the coconut meringue but if you don't have a piping bag dollop spoonfuls evenly over rhubarb.
1 Preheat oven to 200°C/180°C fan; make rhubarb compote.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 93 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
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This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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