PLUM MERINGUES
Meringues are a timeless dessert that everyone should know how to make. Chef Michel Roux shows how with this easy-to-make recipe from "Desserts."
Provided by Martha Stewart
Yield Makes 4 large merinuges
Number Of Ingredients 6
Steps:
- Using a small knife, remove the pits from plums without cutting plums entirely in half. Place plums in a medium heatproof bowl. Bring stock syrup and bay leaves to a boil in a small saucepan over medium heat. Immediately pour syrup over plums and let cool completely.
- Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. With the mixer on low, slowly add superfine sugar; increase speed and continue whisking until firm peaks form. Add confectioners' sugar and beat until meringue is smooth and shiny and stiff peaks form, 6 to 8 minutes.
- Drain plums and pat dry with paper towels, removing as much syrup as possible. Gently fold plums into meringue mixture.
- Using two large spoons, scoop one-quarter of the meringue mixture and pass it between both spoons to form a rounded oval shape; transfer to prepared baking sheet. Repeat process with remaining meringue. Transfer to oven and bake for 2 hours.
- Cool meringues slightly on baking sheet; carefully transfer to a wire rack and let cool completely in a dry place before serving.
BROWN SUGAR MERINGUES WITH RED WINE PLUMS
The plums and meringue can be prepared ahead, making this perfect for dinner parties
Provided by Mary Cadogan
Categories Dessert
Time 1h55m
Yield Makes 6 slices
Number Of Ingredients 11
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
- Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
- Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
- Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
- To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.
Nutrition Facts : Calories 467 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
SYRUPY PLUMS WITH PISTACHIO MERINGUES
This is doubly sticky - gooey, mallowy meringue, hiding under a crisp crust, is paired with syrupy plums
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 8
Steps:
- Halve larger plums and stone them, and leave smaller ones whole. Put into a saucepan with 2 tbsp sugar and 1 tbsp cornflour. On the heat, stir for 1-2 mins until the cornflour disappears into the plum juices, then stir in 100ml water and the jam or conserve. Cover and simmer for 10-20 mins until the plums are tender and the sauce syrupy - splash in some more water if it looks a little dry. Scrape the pan contents into a large, shallow baking dish.
- Heat oven to 140C/120C fan/gas 1. Whisk the egg whites in a clean mixing bowl until stiff. Whisk in the 200g sugar in 3 batches, beating the whites back to stiff between each addition. Whisk in remaining cornflour and vanilla and keep going until you have a lovely shiny, stiff mixture.
- Scoop 6 large spoonfuls of the meringue on top of the plums, scatter with pistachios, then bake for 30-40 mins until the meringues are crisp on top but still pale, and soft underneath. Eat warm or at room temperature, with cold crème anglaise or cold custard for pouring over.
Nutrition Facts : Calories 276 calories, Fat 2 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
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LEMON AND PLUM MERINGUE ROULADE RECIPE - BBC FOOD
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- Grease a 35x25cm/14x10in Swiss roll tin with butter and line with silicone or baking paper.
- Whisk the egg whites in a large clean mixing bowl using an electric whisk, or in the bowl of a free-standing food mixer. Set the whisk to a high speed and whisk until soft peaks form when the whisk is removed.
- Gradually add 275g/9¾oz of the caster sugar, whisking until all of the sugar has been incorporated and the mixture is smooth and glossy. You should hear the machine dropping down a gear as the mixture reaches the correct consistency, and it should resemble shaving foam.
- Spoon the meringue into the prepared tin and smooth into an even layer using a palette knife. Sprinkle over the lemon verbena leaves.
- Bake for 7-8 minutes, or until golden-brown on top, then reduce the oven temperature to 170C/150C Fan/Gas 3 and bake for a further 8-10 minutes, or until crisp.
- Remove the meringue from the oven and turn it out of the tin onto a clean tea towel. Peel the paper from the base of the meringue and set aside to cool.
- Meanwhile, place the plums, 100g/3½oz of the sugar and 100ml/3½fl oz water into a saucepan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 8-10 minutes, or until the plums have softened but still retain their shape.
- Whisk the double cream in a large bowl until very soft peaks form when the whisk is removed. Gently whisk in the remaining sugar, then fold in the lemon curd.
- Spread the lemon cream mixture on top of the cooled meringue all the way to the edges, leaving a 1cm/½in gap along one of the long edges. Spoon three-quarters of the cooked plums over the top.
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- Put the plums in a saucepan with the sugar, redcurrant and 2 tbsp water. Cover and cook over a low heat for 10 – 15 minutes until really soft, stirring occasionally.
- Tip into a bowl and leave until completely cold, then chill. Add the mascarpone and mash with a fork to make a rough purée.
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