Forget the calories when you tuck into this truly scrumptious meringue gateau. Made with golden caster and Demerara sugars, the meringues have a toffee flavour which goes well with the tangy plum filling. The meringues can be made in advance and stored in an airtight container – fill then 2-4 hours before serving.
Serves: 8; Time to prepare: 30 mins Time to cook: 1 ¼ – 1 ½ hrs; Cals per portion: 335
Tip: To make sure that the cooked meringues are really crisp, leave them to cool down completely in the switched off oven.
Ingredients: 5 medium egg whites; 150g (5oz) golden caster sugar; 150g (5oz) Demerara sugar; 30ml (2 tbsp) flaked almonds; 30ml (2 tbsp) plum jam; 15ml ( 1tbsp) lemon juice; 8 small ripe plums, halved and sliced with stones removed; 300ml (½ pt) double or whipping cream, softly whipped
- Place the egg whites in a clean, grease-free bowl, whisk until stiff but not dry. Mix together the sugars and gradually whisk them into the egg whites, 15ml (1 tbsp) at a time, to make a stiff, glossy meringue, reserving the last 15ml (1 tbsp) of sugar.
- Line two baking sheets with baking parchment. Mark a 23cm (9in) circle on one and a 15cm (6in) circle on the other one. Spread two-thirds of the meringue on to the larger circle, the rest on the smaller. Sprinkle on reserved sugar and almonds.
- Bake the meringues in a preheated oven at 140oC, 275oF, Gas 1 for 1 ¼ – 1 ½ hrs until firm and crisp. Leave to cool completely. Put the jam, lemon juice and 15ml (1 tbsp) water in a small pan and heat until jam melts. Stir in the plums, then cool.
- Carefully remove the meringues from the baking parchment and place the larger one on a flat plate. Spoon over the whipped cream and top with two-thirds of the plums and syrup. Top with the smaller meringue circle and rest of the plums.
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