Name: Brown sugar and walnut meringue with cinnamon plums
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 6 egg whites; 200 gram caster sugar; 2 heaped tbsp brown sugar; 1 tablespoon cornflour; 2 teaspoon malt or white vinegar; 1/4 cup walnut pieces, toasted; Topping; 6-8 fresh plums (or use canned black doris); 1/4 cup water; 4 tablespoon brown sugar; 1/2 teaspoon cinnamon; 300 millilitre cream, softly whipped; 1 cup store-bought custard; 3 tablespoon caster sugar; store-bought chocolate stars and a few pinches of cinnamon to decorate

Brown sugar and walnut meringue with cinnamon plums

Nici Wickes' brown sugar meringue recipe is exquisite! The tartness of roasted cinnamon plums is a fabulous foil for the sweetness of this Christmas favourite. Serve with cream and dollops of custard

Serves 8

Cook

1H 10M

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Ingredients

6 egg whites

200 gram caster sugar

2 heaped tbsp brown sugar

1 tablespoon cornflour

2 teaspoon malt or white vinegar

1/4 cup walnut pieces, toasted

Topping

6-8 fresh plums (or use canned black doris)

1/4 cup water

4 tablespoon brown sugar

1/2 teaspoon cinnamon

300 millilitre cream, softly whipped

1 cup store-bought custard

3 tablespoon caster sugar

store-bought chocolate stars and a few pinches of cinnamon to decorate

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a mixer, whisk the egg whites until soft-peak stage. Add the sugars, a few tablespoons at a time, while still whisking. Beat until glossy, stiff peaks form – about 5-7 minutes. Fold in the cornflour, vinegar and walnut pieces. Spoon onto a baking sheet – I like a rectangle as it’s easy to serve, but feel free to go for another shape.

3.Place in the oven and reduce temperature to 150°C. Bake for 45 minutes until crispy and hollow when tapped. Turn the oven off and leave until cold.

4.Quarter the fresh plums (or halve the canned black doris). Transfer to an ovenproof dish with ¼ cup water. Sprinkle over the brown sugar and cinnamon, then bake at 180°C for 20-25 minutes or until the plums soften and a syrup forms. Cool.

5.To serve, cover the meringue with whipped cream, dollops of custard, baked plums and syrup. Decorate with stars and cinnamon.