Meringue Layers with Red Plums
 
 
Prepares: 6 servings
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 5 minutes, plus cooling time for meringues
  • Chilling time: 2 hours
  • Ingredients
  • For the meringue layers
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • ½ tsp lemon juice
  • 2 tbsp chopped hazelnuts or walnuts
  • For the filling
  • 8 large red plums
  • 2 tbsp caster/white sugar
  • 284ml carton double cream/whipping or heavy cream (1¼ cups)
  1. Method
  2. For the plums
  3. Preheat the oven to 180°C (350°F) (gas 4)
  4. Wash the plums and cut in half following the natural line. Twist the halves in opposite directions to separate. Remove the stones.
  5. Arrange in a single layer in a baking dish, cut sides up. Sprinkle with the sugar and add 2 tablespoons of cold water.
  6. Bake in the oven for 25 minutes. Remove and leave to cool.
  7. For the meringue layers
  8. While the plums are cooking, the nuts can be roasted. An easy way to do this is by tipping the nuts into a small non-stick frying pan/skillet placed over a medium-low heat. Cook until they just start to smell ‘nutty’, stirring occasionally. This only takes a few minutes.
  9. Remove from the heat and leave to cool.
  10. Once the plums have cooked, lower the oven temperature to 150°C (300°F) (gas 2)
  11. Prepare the meringue while the oven is cooling down to the right temperature.
  12. Draw a 20cm (8 inch) circle with a pencil on two sheets of baking parchment. (Using a 20cm (8 inch) up-turned plate makes this easy.). Turn the sheets over and lay on two baking sheets/trays.
  13. Whisk the egg whites to a stiff peak and then add the sugar a tablespoon at a time, whisking well between each addition. Finally, whisk in the lemon juice.
  14. Add a dab of meringue on the four corners of the baking sheets/trays, pressing the baking parchment down to keep in place. Then divide the the meringue evenly between the paper lined sheets/trays, spooning it into the centre of each circle. Using the back of the spoon, level the top of the meringue on one of the sheets/trays. Keep the top of the meringue rough on the other sheet/tray and then sprinkle the nuts over the meringue on this one.
  15. Bake in the oven for 45 minutes. Turn out the oven but leave the meringues inside until the oven has become cold.
  16. Lift the meringue layers from the paper and slide the base one onto a serving plate.
  17. For the filling
  18. Whisk the cream until stiff and then spread over the base meringue layer.
  19. Pour off any juice from the plums and reserve. Top the cream with the plum halves with the cut sides facing downwards. Sprinkle over 1 tablespoon of reserved plum juice being careful not to allow it to get too close to the edge or it will run down the outside of the bottom meringue layer.
  20. Cover with the top meringue layer and chill in the fridge for at least two hours.
  21. To serve
  22. When slicing the meringue into portions use a long bladed knife that has been dipped in a jug of hot water. Shake off any droplets of water before cutting and wipe the blade clean between each cut.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/desserts/meringue-layers-red-plums/