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

By Nici Wickes
  • 1 hr 10 mins cooking
  • Serves 8
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  • 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
  • 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


  • 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.


  • Serves 8-10. - You can use fresh peaches or nectarines in place of plums. Garnish with edible flowers or foliage, if you like!

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