Brown Sugar Meringues With Red Wine Plums Recipes

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BROWN SUGAR MERINGUES WITH RED WINE PLUMS



Brown sugar meringues with red wine plums image

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

1 tsp cornflour
1 tsp wine vinegar
1 tsp vanilla extract
3 egg whites
100g caster sugar
50g light muscovado sugar
200ml red wine
85g light muscovado sugar
1 cinnamon stick
9large ripe plums , halved and stoned
400g crème fraîche

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

PLUM MERINGUES



Plum Meringues image

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

10 ounces Italian prune plums
1 1/2 cups Stock Syrup
2 bay leaves
3 medium egg whites
Scant 1/2 cup superfine sugar
Scant 1 cup confectioners' sugar, sifted

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



Brown Sugar Meringues image

This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 4

1 cup whole almonds
6 large egg whites
1 1/2 cups packed light-brown sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
  • In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
  • Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
  • Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.

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